Place the 12 tablespoons butter, C&H® Golden Brown Sugar, C&H® Granulated Sugar, cinnamon, nutmeg, ginger and cloves in an electric stand mixer fitted with the paddle attachment and mix on medium until creamy and well blended, about 4-5 minutes. With the mixer on low add the eggs, one at a time, mixing each completely before adding in the next. Add in the pumpkin and vanilla and mix for 1 minute more. Periodically scrape down the sides and bottom of the bowl to make sure everything is well blended.

In a medium bowl whisk together the flour, baking powder, baking soda and sea salt. Add to the pumpkin mixture in two batches, alternating with the milk, mixing on low and stopping when just combined. Let the muffin batter sit for 30 minutes.

Bake for 20 minutes in the center of the oven or until a toothpick comes out clean and/or they bounce back when gently pressed in the center. For best results, bake one tin at a time. Let cool in the muffin tin for about 10ish minutes, then use a butter knife to help get them out to finish cooling on a rack.

While the muffins cool, in a small bowl whisk together the C&H® Confectioners’ Sugar, cream, bourbon and vanilla. The drizzle will be thick, add only enough cream so that it drizzles, but not so much that it’s thin and will run off the muffin. Once the muffins have cooled, drizzle over the tops and serve! Thank you for making The Best Pumpkin Streusel Muffins! Please tag me on social @displacedhousewife #displacedhousewife so that I can see your beautiful pumpkin muffins!