Pumpkin Muffins with Streusel & Cream Cheese Glaze
These muffins are soft, moist, and full of rich pumpkin flavour, with just the right balance of sweetness and spice. Finished with a buttery walnut crumble and a smooth vanilla cream cheese glaze.
Servings: 12 muffins
Equipment
- 1 tulip cupcake liners for baking
- 1 muffin tin
Ingredients
Dry Ingredients
- 1¾ cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp all-spice
- 1/2 tsp ground ginger
- 1/2 tsp salt
Other Ingredients
- 1/2 cup olive oil or other neutral oil
- 2 eggs room temperature
- 3/4 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 tsp vanilla extract
- 1/4 cup plain greek yogurt or sour cream
- 1½ cup pure pumpkin
Crumble Topping (optional)
- 5 tbsp butter melted
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar packed
- 1/2 cup walnuts chopped, toasted
- 1/4 tsp cinnamon
- pinch of salt if you are using unsalted butter
Vanilla Cream Cheese Glaze
- 1/4 cup cream cheese room temperate
- 1/4 cup + 1 tbsp confectioners sugar also know as powdered sugar
- 3 tbsp milk or cream
- 1/8 tsp vanilla extract
Instructions
- Begin by preheating your oven to 375 °F and prepare a muffin pan using muffin liners (preferably tulip cupcake liners) - however, any will work.
- To a medium sized bowl, gently whisk together all of the dry ingredients - set aside until ready to use.
- To a separate large bowl, begin by whisking together the oil, eggs, both sugars and vanilla until well combined.
- Slowly whisk in the greek yogurt and pure pumpkin until well combined.
- Slowly add the dry ingredients into the wet ingredients until well combined, ensuring that you scrape the sides down with a spatula.
- Evenly divide the batter among the 12 muffin cups - you want them approx 2/3 full.Yield Note: Using tall, tulip-style bakery muffin liners will result in 12 large, bakery-style muffins. If using standard liners, the recipe may yield approximately up to 15 standard-sized muffins.
- To a small bowl, mix together all of the crumble topping ingredients until the mixture resembles wet sand. Sprinkle the crumble evenly overtop the muffins and gently press the crumble into the muffins.
- Bake for 20-25 minutes, or until a toothpick inserted into the centre of the muffin comes out clean.
- While the muffins cool, mix together your glaze (if using) until completely smooth.Alternatively, use a small handheld electric mixer or stick blender.
- Once the muffins have cooled completely - evenly drizzle on the vanilla cream cheese glaze and enjoy!
Nutrition
Calories: 336kcal | Carbohydrates: 45g | Protein: 4g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 264mg | Potassium: 161mg | Fiber: 2g | Sugar: 32g | Vitamin A: 4967IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg
