Real Recipes From Real Home Cooks ®

pumpkin muffins with streusel & cream cheese glaze

(3 ratings)
Blue Ribbon Recipe by
Lindsay V
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, yet moist, tender, and full of pumpkin flavor. We loved the streusel - it adds a burst of cinnamon flavor. And drizzling a cream cheese glaze on top makes these easy muffins extra special.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 12 serving(s)
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For pumpkin muffins with streusel & cream cheese glaze

  • 1 c
    all-purpose flour
  • 3/4 c
    whole wheat flour
  • 1 c
  • 1/2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 2 tsp
    pumpkin pie spices
  • 1/2 tsp
  • 1/2 can
    pumpkin (15 oz can)
  • 1
  • 2 Tbsp
    canola oil
  • 2 Tbsp
    unsweetend apple sauce
  • 1/2 c
  • 1/2 tsp
  • 2 Tbsp
    granulated sugar
  • 3 Tbsp
    brown sugar
  • 1/2 tsp
  • dash of nutmeg
  • 4 Tbsp
    butter, melted
  • 1/2 c
    plus 3 Tbsp all-purpose flour
  • 3 Tbsp
    cream cheese, softened
  • 3 Tbsp
    confectioners' sugar, more or less for consistency
  • dash of vanilla
  • 2 Tbsp
    milk, more or less for consistency

How To Make pumpkin muffins with streusel & cream cheese glaze

  • Lining tins with paper liners.
    Preheat the oven to 350 degrees F. Place liners a 12 tin muffin pan.
  • Whisking flours, sugar, baking powder, baking soda, pumpkin pie spice, and salt in a bowl.
    To prepare the muffins, whisk together the flours, sugar, baking powder, baking soda, pumpkin pie spice, and salt in a medium bowl.
  • Pumpkin, egg, canola oil, applesauce, buttermilk, and vanilla mixed together in a bowl.
    In a large bowl, combine the pumpkin, egg, canola oil, applesauce, buttermilk, and vanilla. Mix until smooth.
  • Incorporating dry into wet ingredients.
    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.
  • Filling muffin tins.
    Fill each muffin liner 3/4 of the way full.
  • Making streusel with sugars, cinnamon, nutmeg, melted butter, and flour.
    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.
  • Streusel spooned over batter.
    Add the streusel evenly over the unbaked muffins.
  • Pumpkin muffins baking in the oven.
    Bake for 23 – 25 minutes until a toothpick inserted in the center comes out clean. Allow the muffins to cool completely.
  • Glaze ingredients whisked together in a bowl.
    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.
  • Glaze drizzled over the pumpkin muffins.
    Using a spoon, drizzle the glaze evenly over cooled muffins. Refrigerate to retain freshness if not serving right away.
  • Pumpkin muffin sliced in half.
    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!