Step 1: Preheat the oven to 350 degrees. Line a 12 tin muffin pan with liners.
Step 2: In a medium bowl, whisk together flours, sugar baking powder, baking soda, pumpkin pie spice, and salt.
Step 3: In a large bowl, combine pumpkin, egg, canola oil, applesauce, buttermilk and vanilla. Mix until smooth.
Step 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.
Step 5: Fill each muffin liner 3/4 of the way full.
Step 6: 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.
Step 7: Sprinkle the streusel evenly over unbaked muffins.
Step 8: Bake for 23-25 minutes until a toothpick inserted in the center comes out clean
Step 9: Allow muffins to cool completely.
Step 10: To prepare the glaze: beat softened cream cheese with confectioners sugar and vanilla. Add milk, one tablespoon at a time, until the right consistency is achieved. Using a spoon, drizzle evenly over cooled muffins.
Step 11: Refrigerate to retain freshness if not serving right away.
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