Best 6 Pumpkin Muffins With Streusel Cream Cheese Glaze Recipes

PUMPKIN STREUSEL MUFFINS WITH CREAM CHEESE FILLING

Steps:

• In a large bowl, combine the flour, sugar, baking powder, cinnamon, salt and nutmeg. In another bowl, whisk the egg, milk, pumpkin and oil. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups one-fourth full. Place one cream cheese cube in the center of each muffin cup; top with remaining batter. , In a small bowl, combine brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Add nuts. Sprinkle over batter. , Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

PUMPKIN MUFFINS WITH STREUSEL & CREAM CHEESE GLAZE

Steps:

• 1. Preheat the oven to 350 degrees. Line a 12 tin muffin pan with liners.
• 2. In a medium bowl, whisk together flours, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
• 3. In a large bowl, combine pumpkin, egg, canola oil, applesauce, buttermilk, and vanilla. Mix until smooth.
• 4. 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, as seen in the above photo.
• 5. Fill each muffin liner 3/4 of the way full.
• 6. Now, 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.
• 7. Add streusel evenly over unbaked muffins.
• 8. Bake for 23 - 25 minutes until a toothpick inserted in the center comes out clean. Allow muffins to cool completely.
• 9. To 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.
• 10. Using a spoon, drizzle evenly over cooled muffins. Refrigerate to retain freshness if not serving right away.
• 11. 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!

PUMPKIN CREAM CHEESE MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
• To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
• For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
• For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
• Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
• Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.

PUMPKIN CREAM CHEESE MUFFINS

Steps:

• Preheat oven to 400. Combine flour, sugar, pumpkin pie spice, baking powder, baking soda and salt in large bowl.
• Combine pumpkin pie mix, oil, orange/apple juice or water, and eggs in another large bowl.
• Pour pumpkin mixture into flour mixture; stir just until moistened. Fold in Stir Ins. Spoon batter into muffin papers, filling about 1/2 way.
• In another bowl, combine the cream cheese, egg and vanilla for filling. Beat with a mixer until smooth. Put into a ziplock bag and cut one corner to create a piping bag.
• Insert the open corner of the bag about 1/4 inch into the each muffin and squeeze gently. Each one should get about a teaspoon (more/less, if you'd like). Move along until each is filled.
• OPTIONAL- Combine strusel ingredients together in a bowl and cut with two knives, a pastry mixer or (my favorite) your hands until combined. Sprinkle topping over muffins.
• Bake about 15 minutes or until a toothpick comes out clean.

PUMPKIN MUFFINS WITH STREUSEL TOPPING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease or line 18 muffin cups with paper liners.
• Combine 2 1/2 cups flour, 1/2 cup oats, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Whisk pumpkin puree, 1 cup brown sugar, white sugar, vegetable oil, applesauce, eggs, and vanilla extract together in a separate large bowl. Stir flour mixture into pumpkin mixture; mix well. Fold in raisins.
• Beat 1/4 cup brown sugar with butter in a bowl until creamy and smooth. Whisk 2 tablespoons oats and 2 tablespoons flour, using a fork, into sugar-butter mixture until streusel topping is crumbly.
• Pour the batter into the prepared muffin tin. Sprinkle each muffin with streusel topping.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 35 minutes.

STREUSEL PUMPKIN MUFFINS

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy, about 5 minutes. Beat in the pumpkin, buttermilk, eggs, molasses and orange zest. In a second bowl, combine the flour, baking soda, baking powder, pumpkin pie spice and salt; gradually add to pumpkin mixture just until blended. Fill greased or paper-lined muffin cups two-thirds full. , For topping, combine flour and brown sugar; cut in butter until mixture is crumbly. Sprinkle over batter. Bake until a toothpick inserted in the muffin comes out clean, 20-25 minutes. Cool in pan for 5 minutes before removing to a wire rack to cool completely.