Pumpkin Crumb Muffins With Cream Cheese Glaze
Streusel Muffins

Pumpkin Crumb Muffins With Cream Cheese Glaze

  • November 27, 2021

I’m entirely aware that it’s usually not a good thing to say that your breakfast was inspired by your dog’s food.The puppy LOVES pumpkin puree.It was about to become Pumpkin Crumb Muffins with Cream Cheese Glaze.If you love pumpkin spice, I can’t recommend doing as I do (AKA stocking up on the Starbucks® Pumpkin Spice Caffè Latte K-Cup® pods like it’s going out of style) enough.Now, I consider myself to be a bit of a pumpkin coffee connoisseur, but I have to say that the Pumpkin Spice Caffè Latte is hands-down the tastiest pumpkin coffee I’ve ever tried, especially if you factor in making it in the comfort of my own home.I created the Pumpkin Crumb Muffins by tweaking a beloved pumpkin cake recipe of mine from years back, and not to pat myself on the back too hard, but man, they make one beautiful breakfast.That pecan-studded streusel and cream cheese glaze taste even better in between sips of the Pumpkin Spice Caffè Latte, by the way.Or trust Roux, who had neither muffins nor lattes, but who sure did enjoy sniffing the pumpkin-spiced air for hours. .

Pumpkin Muffins with Streusel

Pumpkin Muffins with Streusel

Pumpkin Muffins with Streusel

Streusel Pumpkin Muffins: these made from scratch, moist pumpkin spice muffins, are topped with a golden cinnamon streusel and drizzled with cream cheese icing!The base muffin recipe for the pumpkin spice muffins are exactly the same.The streusel topping bakes into the top of the muffins and turns a gorgeous golden brown.Then, you can stop there, or you can add a cream cheese icing drizzle right on top before serving.Pumpkin muffins with a whole can of pumpkin!One goal I have when making a pumpkin recipe is using an entire can of pumpkin if I am able to.And I worked on this streusel pumpkin muffins recipe to use a whole 15 oz can of canned pumpkin!Pumpkin Muffin with Streusel:.A muffin with streusel is so much better than a muffin without streusel.When I drizzled the cream cheese on top of a warm streusel pumpkin muffin fresh out of the oven, I about died.Oil vs Applesauce in Pumpkin Muffins:.The last key ingredient is to add a little oil to keep them extra moist.Continue to Content Yield: 18 standard muffins Streusel Pumpkin Muffins Recipe Print Streusel Pumpkin Muffins: these made from scratch, moist pumpkin spice muffins, are topped with a golden cinnamon streusel and drizzled with cream cheese icing!1 tablespoon vanilla extract Cinnamon Streusel: 1 cup all-purpose flour.Cinnamon Streusel: In a small bowl, whisk together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly (can also beat with a hand mixer until crumbly if you need to).Pumpkin Spice Muffins: In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined.In large bowl, whisk together pumpkin, sugar and brown sugar.Beat in eggs, vegetable oil and vanilla extract.If needed, slowly add more milk until you reach a good drizzle consistency. .

Pumpkin Crumb Muffins With Cream Cheese Glaze

Pumpkin Crumb Muffins With Cream Cheese Glaze

Pumpkin Crumb Muffins With Cream Cheese Glaze

Stir together the butter, flour, brown sugar, and salt and squeeze the mixture into clumps with your hands and scatter on a baking sheet.Scoop the batter into a lined muffin pan using a regular ice cream scooper or just fill it 3/4 of the way full.Add milk by the teaspoonfuls to thin to desired consistency. .

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

I have made a million pumpkin recipes in my life and I am always looking for new ones to try.My friend told me about a local bakery that makes pumpkin muffins with cream cheese in the center.A huge thanks to my friend for the idea because these muffins are off the charts good!Well, these pumpkin muffins need to be added to that list because they are a new favorite!They are finished with a sweet cream cheese glaze.Make Pumpkin Cream Cheese Muffins part of your fall season. .

Pumpkin Muffins {top-rated recipe}

Pumpkin Muffins {top-rated recipe}

Pumpkin Muffins {top-rated recipe}

These soft and fluffy Pumpkin Muffins are topped with a brown sugar crumble and finished with a drizzle of cinnamon icing.It doesn’t get much better than this: soft muffins loaded with pumpkin and warm spices, topped with a brown sugar crumble, and drizzled with cinnamon icing.Crumb topping: Brown sugar, cinnamon, salt, butter, and flour.Icing: A simple mixture of powdered sugar, milk, and a pinch of cinnamon.You can omit the crumb topping and icing for a more “basic” pumpkin muffin.Storage: Leftover muffins can be stored at room temperature or in the refrigerator for up to 2 days.▢ 6 tablespoons unsalted butter , melted Muffins: ▢ 1-¾ cups all purpose flour*.▢ 2+ teaspoons milk Instructions For the crumb topping: In a medium bowl, combine sugars, cinnamon, salt, and flour.In a separate bowl, whisk eggs, sugar, oil, pumpkin puree, vanilla, and milk or juice until combined.Bake for approximately 20 minutes, until a toothpick inserted into the center of the muffins comes out clean.For the icing: Whisk all ingredients until smooth, increasing the milk 1 teaspoon at a time until you reach your desired consistency.Adjust the consistency as necessary by adding more powdered sugar (to thicken) or more milk (to thin).Use a small spoon to drizzle icing over the tops of the cooled muffins.Leftover muffins can be stored at room temperature or in the refrigerator for up to 2 days. .

Pumpkin Crumb Muffins

Pumpkin Crumb Muffins

Pumpkin Crumb Muffins

I am going to enjoy every minute of it, well at least until it warms back up to 90 degrees next week… In the mean time, we kicked off the season by making these pumpkin muffins.Pumpkin Crumb Muffins With Cream Cheese Glaze.Place the crumb mixture in refrigerator to chill.In a medium sized bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon.Scoop the batter into a lined muffin pan filling it 3/4 of the way full.Bake for 20 minutes or until a toothpick is inserted and comes out clean.To make the glaze beat together the cream cheese, sugar, and vanilla until smooth.Scoop the cream cheese glaze into a ziplock bag and snip the corner off with scissors.Gently squeeze the bag to drizzle the cream cheese goodness over the muffins. .

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

It’s time to cross something off your fall to-do list: make the best pumpkin muffins!You could leave these muffins completely plain without the cream cheese filling and crumb cake topping, and you’ll have a mildly sweet muffin.Bring some block cream cheese to room temperature, then beat it with 1 egg yolk, sugar, and a touch of vanilla extract.The egg yolk helps the cream cheese filling “set” like cheesecake.Overview: How to Make Pumpkin Cream Cheese Muffins.A moist and flavor-packed tender pumpkin muffin, generously spiced and lightly sweetened with brown sugar.The cheesecake is a tangy, yet sweet ripple of creamy goodness.And the buttery slightly crunchy crumbles on top add the perfect finishing touch. .

Pumpkin Muffins with a Streusel Topping and Cream Cheese Icing

Pumpkin Muffins with a Streusel Topping and Cream Cheese Icing

Pumpkin Muffins with a Streusel Topping and Cream Cheese Icing

Don’t get me wrong, sweet potato pie, seasoned with nothing but vanilla flavoring, it’s delicious, and still a personal favorite.This muffin is one that my grandmother made from time to time.pumpkin pie spice.Can you make Pumpkin Muffins dairy free?Yes, I like to use almond milk and a dairy free cream cheese when making these sometimes.I use Bob’s Red Mill 1 to 1 Baking Flour, and they turn out perfectly every time.Love fall like us? .

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