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pumpkin muffins with streusel & cream cheese glaze

★★★★☆ 3
SchnoodleSoup avatar
a recipe by
Lindsay V
@SchnoodleSoup
Southeastern, MA

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

Blue Ribbon Recipe

Picking up a muffin at Dunkin' is a treat, and now they can be made at home. These muffins are fabulous! They're not overly sweet, moist, tender, and full of pumpkin flavor. We loved the streusel on top. It adds sweetness to the muffin and a burst of cinnamon flavor. Drizzling a cream cheese glaze on top makes these easy muffins extra special.

— The Test Kitchen @kitchencrew
►
★★★★☆ 3
serves 12
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For pumpkin muffins with streusel & cream cheese glaze

  • 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
    pumpkin (15 oz can)
  • 1
    egg
  • 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

How To Make pumpkin muffins with streusel & cream cheese glaze

  • Lining tins with paper liners.
    1
    Preheat the oven to 350 degrees. Line a 12 tin muffin pan with liners.
  • Whisking flours, sugar, baking powder, baking soda, pumpkin pie spice, and salt in a bowl.
    2
    In a medium bowl, whisk together flours, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
  • Pumpkin, egg, canola oil, applesauce, buttermilk, and vanilla mixed together in a bowl.
    3
    In a large bowl, combine pumpkin, egg, canola oil, applesauce, buttermilk, and vanilla. Mix until smooth.
  • Incorporating dry into wet ingredients.
    4
    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.
  • Filling muffin tins.
    5
    Fill each muffin liner 3/4 of the way full.
  • Making streusel with sugars, cinnamon, nutmeg, melted butter, and flour.
    6
    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.
  • Streusel spooned over batter.
    7
    Add streusel evenly over unbaked muffins.
  • Pumpkin muffins baking in the oven.
    8
    Bake for 23 – 25 minutes until a toothpick inserted in the center comes out clean. Allow muffins to cool completely.
  • Glaze ingredients whisked together in a bowl.
    9
    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.
  • Glaze drizzled over the pumpkin muffins.
    10
    Using a spoon, drizzle evenly over cooled muffins. Refrigerate to retain freshness if not serving right away.
  • Pumpkin muffin sliced in half.
    11
    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!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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