Note: If you’re concerned about the extra calories in the toppings, you can make the muffins “naked”. They are actually quite healthy and clock in at less than 200 calories a serving. But, in my (muffin) opinion: Go Streusel or Go Home!
Pre-heat the oven to 350 degrees. Line a 12 tin muffin pan with liners.
In a medium bowl, whisk together flours, sugar baking powder, baking soda, pumpkin pie spice, and salt.
In a large bowl, combine pumpkin, egg, canola oil, applesauce, buttermilk and vanilla. Mix until smooth.
Gradually incorporate the dry into the wet ingredients in batches. Be sure NOT to overmix! Overmixing results in dry muffins. You should still have a slightly lumpy batter, as seen in the above photo.
Fill each muffin liner ¾ of the way full.
Now, prepare your streusel. Combine sugars, cinnamon and nutmeg in a small bowl. Add in melted butter and then add flour in batches – working the mixture with your hands until all is incorporated. The end result should be crumbly.
Add streusel evenly over unbaked muffins.
Bake for 23 – 25 minutes until a toothpick inserted in the center comes out clean.
Allow muffins to cool completely.
To prepare the glaze: beat softened cream cheese with confectioners’ sugar and vanilla. Add milk, one Tbsp at a time, until the right consistency is achieved.
Using a spoon, drizzle evenly over cooled muffins.
Refrigerate to retain freshness if not serving right away.