In a mixing bowl, combine the flour, sugars, and cinnamon. Add the melted butter and mix with a fork until the mixture is fully combined and crumbly. Set aside.

In a small bowl, combine the sugar and cinnamon. Set aside.

Preheat the oven to 425°F. Line a 12-count muffin pan with cupcake liners, or grease each tin lightly with cooking spray. Set aside.

In a large mixing bowl, combine the flours, sugar, baking powder, baking soda, salt, and spices. Add the eggs, oil, and pumpkin and gently whisk just until no streaks of flour remain.

Scoop half of the muffin batter into the prepared muffin tins using a 2 Tablespoon (size 30 or 1 oz.) cookie scoop. Sprinkle each tin of batter with about ½ teaspoon of the cinnamon sugar mixture, then add another 2 Tablespoon size scoop of the batter. The tins should be about ¾ full. Crumble streusel over the top of each muffin and gently press it down into the batter to keep it from falling off during baking.

Bake the muffins for 5 minutes at 425°F. Leave the muffins in the oven and reduce the temperature to 350°F and bake for another 15-17 minutes. The muffins should bake for a total of 20-22 minutes. Allow muffins to cool for 10-15 minutes before glazing.

Whisk together the powdered sugar, milk, and maple flavoring until well combined. Once the muffins are slightly cool, use a whisk or a spoon to drizzle the glaze over the top of each muffin. Serve and enjoy!