pumpkin muffins with streusel & cream cheese glaze

How To Make pumpkin muffins with streusel & cream cheese glaze

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  Step 1
  Preheat the oven to 350 degrees F. Place liners a 12 tin muffin pan.
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  Step 2
  To prepare the muffins, whisk together the flours, sugar, baking powder, baking soda, pumpkin pie spice, and salt in a medium bowl.
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  Step 3
  In a large bowl, combine the pumpkin, egg, canola oil, applesauce, buttermilk, and vanilla. Mix until smooth.
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  Step 4
  Gradually incorporate the dry into the wet ingredients in batches. Be sure NOT to over mix! Over mixing results in dry muffins. You should still have a slightly lumpy batter.
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  Step 5
  Fill each muffin liner 3/4 of the way full.
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  Step 6
  Prepare the streusel; Combine the sugars, cinnamon, and nutmeg in a small bowl. Add in the melted butter. Add the flour in batches, working the mixture with your hands until well combined. The end result should be crumbly.
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  Step 7
  Add the streusel evenly over the unbaked muffins.
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  Step 8
  Bake for 23 – 25 minutes until a toothpick inserted in the center comes out clean. Allow the muffins to cool completely.
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  Step 9
  To prepare the glaze, beat the cream cheese with the confectioners’ sugar and vanilla. Add the milk, one Tbsp at a time, until the right consistency is achieved.
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  Step 10
  Using a spoon, drizzle the glaze evenly over cooled muffins. Refrigerate to retain freshness if not serving right away.
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  Step 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!
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