Well, everyone, it’s finally October. Retail stores and blogs have been teasing me with fall since July, and now it’s finally here. Ahh. I can finally buy some fall stuff and not feel ridiculous because I have sandals and shorts on. It’s freezing cold today- a whopping 51° degrees. And pouring rain. So what does that mean? It means it’s time for horror movies, dragging the vintage Beistle out of the basement and decking the halls with black cats, witches and cobwebs.
Which I will be doing this week.
And it’s pumpkin time! REJOICE!
Actually. Let me make a confession: I don’t love pumpkin. I really don’t. And I find most pumpkin delectables (i.e. pumpkin spice lattes and most pumpkin spice treats) to be far over-spiced. Too much cinnamon and nutmeg and whatever. They taste like hand lotion or a candle to me. BUT, that said, I do like it when it isn’t too much. I prefer a more easy going pumpkin- not too spiced, not too overtly pumpkin-y. Simple.
I do enjoy this muffin, though.
But this muffin isn’t really simple. I mean it is. But it’s not. It’s really just a pumpkin-y brown sugar-y streusel muffin, with a cream cheese icing. So it is indeed simple. It just looks fancy. I made this recipe for the first time about 5 years ago, when my mom fell in love with Dunkin’ Donuts’ pumpkin muffins. I knew I could make ’em better, from scratch. So I looked around for a recipe that seemed similar… and I did it! Homemade is always better, don’t you think?
I’ve made them since but never thought to take better photos than the god awful ones that were on that old blog post. Until now.
So here, I present you with a newly photographed version of pumpkin streusel muffins with cream cheese icing.
PUMPKIN STREUSEL MUFFINS WITH CREAM CHEESE ICING (adapted from Taste Of Home)
Makes 12 – 16 muffins, can be halved
- 1/4 cup butter, softened
- 1/2 cup sugar
- 1/4 cup packed brown sugar
- 2/3 cup canned pumpkin
- 1/2 cup buttermilk
- 2 eggs
- 2 tablespoons molasses
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/3 cup all-purpose flour
- 3 tablespoons brown sugar
- 2 tablespoons cold butter
- 2 tablespoons rolled oats (optional)
CREAM CHEESE ICING:
- 2 ounces cream cheese
- about 1 – 1 1/2 cups confectioner’s sugar
- 1/4 – 1/2 cup heavy cream
- Pre-heat oven to 375° degrees. Cream together butter and sugars until creamy. Beat in pumpkin, buttermilk, eggs, and molasses. Combine the dry ingredients in a small bowl and mix into the batter. Stir just until combined. Fill greased or paper-lined muffin tins 2/3 full of batter.
- For topping: combine the flour and brown sugar and oats (if using) in a small bowl. Cut in butter until the mixture is crumbly. Spoon streusel topping over the muffins and bake for 20 to 25 minutes or until a tester inserted in the center comes out clean. Remove from pans very gently using a large spoon & butter knife, being careful not to burn yourself. Place on wire rack, preferably over a sheet of parchment or Silpat.
- For icing: beat cream cheese and heavy cream together until smooth. Add confectioner’s sugar a little at a time until desired consistency is reached. Add extra heavy cream if needed (consistency should be similar to a frosting, somewhat thick but not too thick). Drizzle over still-hot, right out of the oven cupcakes. It will melt and drip accordingly.
The full recipe will make anywhere from 12-16 muffins, depending on the size of your pan and liners. I used jumbo liners here and halved the recipe and I got exactly 6 muffins. You can also make them mini’s if you want. You’d get A LOT of them, though! I also cut back on the streusel topping this time, going for a more minimalist streusel. Feel free to make them as you see fit.
They’re just great with a cup of coffee on a brisk fall day. These are the embodiment of fall, and of fall’s pumpkin frenzy. And they’re simple enough to make that you can make enough to share.