Pumpkin Crumb Muffins With Cream Cheese Glaze

Name: Pumpkin Crumb Muffins With Cream Cheese Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUMB TOPPING:; 2 Tablespoons Unsalted Butter, melted; 1/4 cups All-purpose Flour; 1/4 cups Light Brown Sugar, Packed; 1/8 teaspoons Salt; FOR THE MUFFINS:; 1-1/2 cup All-purpose Flour; 3/4 teaspoons Salt; 1/2 teaspoons Baking Soda; 1/2 teaspoons Baking Powder; 3/4 teaspoons Ground Cinnamon; 1 stick Unsalted Butter, Softened; 1-1/2 cup Sugar; 2 Large Eggs; 1 teaspoon Vanilla Extract; 1 cup Pumpkin Puree' (I Use Libby's); FOR THE GLAZE:; 4 ounces, fluid Cream Cheese, Room Temperature; 1/2 cups Powdered Sugar; 1 teaspoon Vanilla Extract; Milk, For Thinning

Servings: persons

FOR THE CRUMB TOPPING:
2 Tablespoons Unsalted Butter, melted
1/4 cups All-purpose Flour
1/4 cups Light Brown Sugar, Packed
1/8 teaspoons Salt
FOR THE MUFFINS:
1-1/2 cup All-purpose Flour
3/4 teaspoons Salt
1/2 teaspoons Baking Soda
1/2 teaspoons Baking Powder
3/4 teaspoons Ground Cinnamon
1 stick Unsalted Butter, Softened
1-1/2 cup Sugar
2 Large Eggs
1 teaspoon Vanilla Extract
1 cup Pumpkin Puree' (I Use Libby's)
FOR THE GLAZE:
4 ounces, fluid Cream Cheese, Room Temperature
1/2 cups Powdered Sugar
1 teaspoon Vanilla Extract
Milk, For Thinning

1
Preheat oven to 350u00b0F.
2
For the crumb topping:
3
Stir together the butter, flour, brown sugar, and salt and squeeze the mixture into clumps with your hands and scatter on a baking sheet. Freeze for at 30 minutes.
4
For the muffins:
5
In a medium-sized bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon. Set aside.
6
In a large bowl, cream together the butter and sugar. Beat in one egg at a time. Beat in the vanilla and pumpkin until combined. Then beat in the dry ingredients just until there aren't any dry spots, being careful not to overmix.
7
Scoop the batter into a lined muffin pan using a regular ice cream scooper or just fill it 3/4 of the way full. Top the batter with the frozen crumb topping. Bake for 20-25 minutes or until a toothpick is inserted and comes out clean. Let cool completely before glazing.
8
For the glaze:
9
Beat together the cream cheese, sugar, and vanilla. Add milk by the teaspoonfuls to thin to desired consistency. Glaze and enjoy!

757

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: FOR THE CRUMB TOPPING:, 2 Tablespoons Unsalted Butter, melted, 1/4 cups All-purpose Flour, 1/4 cups Light Brown Sugar, Packed, and more.

Yes, Pumpkin Crumb Muffins With Cream Cheese Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!