Pumpkin Crumb Muffins with Cream Cheese Drizzle

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

Author: Small Town Woman
Prep Time: 35
Cook Time: 20
Total Time: 55 minutes
Yield: 18 muffins 1x
Category: Muffins
Method: Baking
Cuisine: American

Scale

Ingredients

2 1/4 cups all purpose flour
1 tablespoon cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon ground ginger
3/4 teaspoon ground allspice
3/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon baking powder
2/3 cup safflower oil
1/2 cup sugar
1/2 cup brown sugar
2 eggs
3/4 cup buttermilk
1 1/4 cups pumpkin puree

Crumb Topping

1 cup flour
1/4 cup sugar
1/4 cup brown sugar
1 teaspoon cinnamon
6 tablespoons butter melted

Cream Cheese Drizzle

4 ounces cream cheese
1/2 cup powdered sugar
1/2 teaspoon vanilla
2–3 tablespoons milk

Instructions

In medium bowl whisk together 2 1/4 cups flour, 1 tablespoon cinnamon, nutmeg, ginger, allspice, cloves, salt, baking soda and baking powder.
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.
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.
Bake at 350 degrees for 20-22 minutes. Cool for 10 minutes before removing from pan. Allow to fully cool.
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.
Leftovers should be stored in the refrigerator.

Notes

You can sub vegetable oil for safflower oil.

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Find it online: https://www.smalltownwoman.com/pumpkin-muffins/