First, mix the streusel topping. Combine the dry ingredients, then pour in the melted butter and stir until a moist crumble forms. Set in the fridge to cool.

Next mix the brown sugar filling. Combine everything in a small bowl, incorporating the molasses as best you can--some chunks are ok. Set aside.

For the pumpkin muffin batter, combine everything but the flour into a large mixing bowl, and mix until combined. Add the flour and stir until just combined.

Assemble the muffins by filling each hole of a muffin tray 1/2 full of batter (I find half a muffin is about 1 tablespoon). This recipe should make exactly 12 muffins, so fill 12 holes 1/2 way. Then sprinkle the brown sugar filling mixture evenly over all 12 muffins. Cover that with the remaining muffin batter so each muffin is filled. Carefully swirl a toothpick through each muffin to settle the filling into the batter, but don't overmix.

Generously sprinkle the streusel topping over all the muffins.

Bake at 350 for 25 minutes, or until the internal temperature in the middle of the muffins reads about 200 degrees.

Set them aside to cool slightly, and mix the maple syrup and powdered sugar until it's thick but drizzle-able.

When the muffins are mostly cool, drizzle the maple glaze all over the tops and enjoy!