Pumpkin Crumb Muffins with Cream Cheese Drizzle

Pumpkin Muffin Recipe

Scrumptious Pumpkin Muffins with a crumb topping and cream cheese drizzle!  You won’t believe how moist these are!



Crumb Topping

Cream Cheese Drizzle


  1. In medium bowl whisk together 2 1/4 cups flour, 1 tablespoon cinnamon, nutmeg, ginger, allspice, cloves, salt, baking soda and baking powder.
  2. In larger bowl stir together safflower oil, 1/2 cup sugar, 1/2 cup brown sugar, eggs, buttermilk and pumpkin. Add dry ingredients to wet ingredients in three parts stirring until just incorporated. Divide into the well greased muffin pans filling a little short of the top.
  3. In small bowl combine 1 cup flour, 1/4 cup sugar, 1/4 cup brown sugar and 1 teaspoon cinnamon. While stirring slowly add butter. Continue stirring until crumbly. Add 1 heaping tablespoon to each muffin and gently press down to make sure the crumb mixture adheres.
  4. Bake at 350 degrees for 20-22 minutes. Cool for 10 minutes before removing from pan. Allow to fully cool.
  5. In small bowl using mixer blend cream cheese, powdered sugar, and vanilla. Add milk one tablespoon at a time until desired drizzling consistency. Drizzle over cooled muffins.
  6. Leftovers should be stored in the refrigerator.


You can sub vegetable oil for safflower oil.

Keywords: fall recipes, pumpkin, pumpkin bars, pumpkin cake, pumpkin desserts, pumpkin muffins, pumpkin pie, pumpkin recipes, pumpkin roundup, pumpkin sweets

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