Pumpkin Muffins w Streusel & Cream Cheese Glaze

Lindsay V

By
@SchnoodleSoup

Tastes just like a Dunkin' Donuts' pumpkin muffin. Promise!

Rating:
★★★★☆ 2 votes
Comments:
Serves:
12
Prep:
10 Min
Cook:
25 Min

Ingredients

FOR THE MUFFINS:

1 c
all-purpose flour
3/4 c
whole wheat flour
1 c
sugar
1 tsp
baking soda
1/2 tsp
baking powder
1/2 tsp
salt
2 tsp
pumpkin pie spices
1/2 can(s)
pumpkin (15 oz can)
1/2 c
buttermilk
1/2 tsp
vanilla
1/8 c
canola oil
1/8 c
unsweetend apple sauce

FOR THE STREUSEL:

2 Tbsp
granulated sugar
3 Tbsp
brown sugar
1/2 tsp
cinnamon
dash of nutmeg
4 Tbsp
butter, melted
1/2 c
plus 3 tbsp all-purpose flour

FOR THE CREAM CHEESE GLAZE:

3 Tbsp
cream cheese, softened
3 Tbsp
confectioners' sugar (may need more or less)
2 Tbsp
milk (may need more or less)
dash of vanilla

Step-By-Step

1Note: 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!
2Pre-heat the oven to 350 degrees. Line a 12 tin muffin pan with liners.
3In a medium bowl, whisk together flours, sugar baking powder, baking soda, pumpkin pie spice, and salt.
4In a large bowl, combine pumpkin, egg, canola oil, applesauce, buttermilk and vanilla. Mix until smooth.
5Gradually 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.
6Fill each muffin liner ¾ of the way full.
7Now, 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.
8Add streusel evenly over unbaked muffins.
9Bake for 23 – 25 minutes until a toothpick inserted in the center comes out clean.
10Allow muffins to cool completely.
11To 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.
12Using a spoon, drizzle evenly over cooled muffins.
13Refrigerate to retain freshness if not serving right away.

About this Recipe

Course/Dish: Breakfast, Muffins
Dietary Needs: Vegetarian
Other Tags: For Kids, Healthy