It’s pumpkin season, and these fluffy Pumpkin Muffins with a Streusel Topping and Cream Cheese Icing are delectable!
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The only family member that made anything pumpkin was my grandmother. One of my parents didn’t care for pumpkin, for whatever reason, so the only pie we ate during holidays was sweet potato. Don’t get me wrong, sweet potato pie, seasoned with nothing but vanilla flavoring, it’s delicious, and still a personal favorite.
As a matter of fact I would probably pick up a slice of that pie over the pumpkin any day, if it tasted like what my mother used to make, but pumpkin everything else (muffins, cookies, other non-pie treats), I’ll take it! This muffin is one that my grandmother made from time to time.
Not very often, and not something that I got to sink my teeth in every year, but when I did, they were perfect! I think your going to love this recipe as much as we do, and so glad that I get to share it with you!
Pumpkin Muffin with Streusel Topping and Cream Cheese Icing ingredients:
- baking soda
- baking powder
- pumpkin pie spice
- canned pumpkin puree, not pie mix
Can you make Pumpkin Muffins dairy free?
Yes, I like to use almond milk and a dairy free cream cheese when making these sometimes.
Can I make Pumpkin Muffins with Streusel Topping with a Cream Cheese Icing gluten free?
Yes! I use Bob’s Red Mill 1 to 1 Baking Flour, and they turn out perfectly every time.
Can I use applesauce instead of the oil?
Yes, but stick to unsweetened apple sauce.
Love fall like us? Here are some more fall favorites:
- 1 ¾ cup flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ¾ cup canned pumpkin
- 1 cup sugar
- ½ cup milk
- ½ teaspoon vanilla
- 2 tablespoons cup avocado oil
- 1 egg
- 2 tablespoons sugar
- 3 tablespoons brown sugar
- ½ teaspoon cinnamon
- dash of nutmeg
- 4 tablespoons butter melted
Cream Cheese Icing
- 3 tablespoons softened cream cheese
- 3 tablespoons powdered sugar
- 1 tablespoons milk
- Preheat oven to 350 degrees and line your muffin tin with liners.
- In a medium bowl mix together the first 5 ingredients and set aside.
- In a large bowl combine your pumpkin, oil, vanilla, sugar, milk, and egg.
- Mix and set aside.
- Slowly add your dry ingredients into your wet ingredients.
- Do not over mix your batter! You want some lumps.
- Once combined, drop into your muffin liners or a greased muffin tin, filling ¾ths of the way full.
- Set them aside.
- Mix together the ingredients for your streusel.
- Crumble it evenly on top of your muffin batter.
- Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the muffins completely before making your cream cheese drizzle.
- To make your cream cheese drizzle, mix together your ingredients, you may need more milk, add only a teaspoon at a time until you get the desired consistency. You can then drizzle it across your muffins using a spoon, fork, or place your mixture into an empty condiment bottle, and proceed to drizzle on the top of your muffins.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 542Total Fat: 42gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 30mgSodium: 268mgCarbohydrates: 40gFiber: 1gSugar: 24gProtein: 3g