Pumpkin Muffins w Streusel & Cream Cheese Glaze

Lindsay V

By
@SchnoodleSoup

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


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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

Directions Step-By-Step

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

About this Recipe

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