It’s pumpkin season, and these fluffy streusel topped pumpkin muffins with cream cheese drizzle are delectable!
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!
In just a weeks time I’ve shared with you my Pumpkin Cheesecake Roll Ups, Pumpkin Ginger Cookies, Pumpkin Cookies with Cream Cheese Frosting, and now these perfect streusel topped pumpkin muffins with cream cheese drizzle. Of course I have plenty other pumpkin recipes that you can check out here.
- 1 3/4 cup flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 3/4 cup canned pumpkin
- 1/2 cup milk
- 1/2 teaspoon vanilla
- 1/8 cup vegetable oil
- 1 tablespoons ground flax seeds + 3 tablespoons water mix together and set aside first
- 2 tablespoons sugar
- 3 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- dash of nutmeg
- 4 tablespoons butter melted
cream cheese drizzle
- 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 large bowl combine your pumpkin, oil, vanilla, milk, and flax egg (or one egg).
- Mix and set aside.
- In a medium bowl mix together your flour, salt, baking soda, baking powder, and pumpkin pie spice.
- 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, filling 3/4ths 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: 237 Total Fat: 8g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 14mg Sodium: 263mg Carbohydrates: 40g Net Carbohydrates: 0g Fiber: 1g Sugar: 24g Sugar Alcohols: 0g Protein: 3g