1teaspoonorange zest (usually the zest of one large orange)
3cupsall-purpose flour (not packed)
2teaspoonspumpkin pie spice
3/4cupWHOLE milk (whole milk or full-fat will yield the best results)
3/4cuppumpkin puree (not pumpkin pie filling)
1/4cuporange juice (fresh squeezed or store-bought will work)
2large eggs, at room temperature
1stick (4 ounces) unsalted butter, melted and slightly cooled
For the glaze:
2-3tablespoonsheavy cream or whole milk
For the cinnamon sugar topping:
In a small dish combine sugar and cinnamon; set aside until needed.
For the muffins:
Adjust an oven rack to the middle position; preheat oven to 375 degrees (F). Line a 12-cup muffin tin with paper liners; spray lightly with non-stick spray; set aside.
Combine sugars and orange zest in a large bowl; using your fingers rub the orange zest into the sugars until well combined and fragrant. Add the flour, baking powder, baking soda, salt, and pumpkin pie spice into the bowl and mix well to combine.
In a medium-sized bowl combine the milk, pumpkin puree, orange juice, eggs, and vanilla extract; whisk well until completely smooth and combined. Gently fold the liquid mixture into the dry mixture, stirring with a rubber spatula until just combined. Fold in melted butter, stirring just until butter is incorporated.
Divide batter evenly among muffin tins, filling each tin 3/4 of the way full. Sprinkle a little of the cinnamon sugar mixture on top of each muffin.
Bake until set in the center and golden brown; about 20-22 minutes.
Allow muffins to cool in the pan 5 minutes, then glaze and serve warm.
Recipe should be followed exactly for best results.