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Pumpkin Crumb Muffins With Cream Cheese Glaze

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These muffins are moist and bursting with pumpkin flavor. The cream cheese glaze really complements it (uh, what doesn’t cream cheese go good with?) and the crumb topping adds a pleasant, sugary crunch on top.

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Rate this recipe 4.6/5 (76 Votes)

Ingredients

  • FOR THE CRUMB TOPPING:
  • 2 Tablespoons Unsalted Butter, melted
  • 1/4 cups All-purpose Flour
  • 1/4 cups Light Brown Sugar, Packed
  • 1/8 teaspoons Salt
  • FOR THE MUFFINS:
  • 1-1/2 cup All-purpose Flour
  • 3/4 teaspoons Salt
  • 1/2 teaspoons Baking Soda
  • 1/2 teaspoons Baking Powder
  • 3/4 teaspoons Ground Cinnamon
  • 1 stick Unsalted Butter, Softened
  • 1-1/2 cup Sugar
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 1 cup Pumpkin Puree' (I Use Libby's)
  • FOR THE GLAZE:
  • 4 ounces, fluid Cream Cheese, Room Temperature
  • 1/2 cups Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • Milk, For Thinning

Details

Preparation

Step 1

Preheat oven to 350ºF.

For the crumb topping:
Stir together the butter, flour, brown sugar, and salt and squeeze the mixture into clumps with your hands and scatter on a baking sheet. Freeze for at 30 minutes.

For the muffins:
In a medium-sized bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon. Set aside.

In a large bowl, cream together the butter and sugar. Beat in one egg at a time. Beat in the vanilla and pumpkin until combined. Then beat in the dry ingredients just until there aren’t any dry spots, being careful not to overmix.

Scoop the batter into a lined muffin pan using a regular ice cream scooper or just fill it 3/4 of the way full. Top the batter with the frozen crumb topping. Bake for 20-25 minutes or until a toothpick is inserted and comes out clean. Let cool completely before glazing.

For the glaze:
Beat together the cream cheese, sugar, and vanilla. Add milk by the teaspoonfuls to thin to desired consistency. Glaze and enjoy!

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