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Pumpkin Muffins with Cream Cheese Glaze


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Rate this recipe 4.6/5 (36 Votes)


  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 1/2 of a 15 oz. can of pumpkin pie filling)
  • 1/2 cup buttermilk
  • 1/2 tsp vanilla
  • 1 egg
  • 1/8 cup canola oil
  • 1/8 cup unsweetened applesauce
  • 2 Tbsp granulated sugar
  • 3 Tbsp brown sugar, packed
  • 1/2 tsp cinnamon
  • Dash of nutmeg
  • 4 Tbsp butter, melted
  • 1/2 cup, plus 3 Tbsp all-purpose flour
  • 3 Tbsp cream cheese, softened
  • 3 Tbsp confectioner€™s sugar (may need more or less)
  • 2 Tbsp milk (may need more or less)
  • Dash of vanilla


Adapted from


Step 1

Pre-heat the oven to 350 degrees.

Line a 12 tin muffin pan with liners.

In a medium bowl, whisk together flours, sugar baking powder, baking soda, pumpkin pie spice, and salt.

In a large bowl, combine pumpkin, egg, canola oil, applesauce, buttermilk and vanilla. Mix until smooth.

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.

Fill each muffin liner ¾ of the way full.

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.

Add streusel evenly over unbaked muffins.

Bake for 23-25 minutes until a toothpick inserted in the center comes out clean.

Allow muffins to cool completely.

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.

Using a spoon, drizzle evenly over cooled muffins.

Refrigerate to retain freshness if not serving right away.

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