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Pumpkin Muffins With Streusel Topping. Close-up of several muffins topped with crumbly streusel and drizzled white icing, arranged closely together on a white surface.

Pumpkin Spice Muffins with Cream Cheese Frosting

A spicy pumpkin muffin topped with a brown sugar crumble and cream cheese drizzle.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 12 muffins

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Mixing Bowl
  • Electric mixer
  • Muffin Pan

Ingredients
  

Muffin Batter Ingredients:

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • 1 teaspoon pumpkin spice
  • ¼ teaspoon salt
  • ½ cup unsalted butter melted
  • 1 ½ cups pumpkin puree
  • ¾ cup light brown sugar
  • 2 large eggs
  • ¼ cup Greek yogurt
  • 1 teaspoon vanilla extract

Streusel Topping:

  • ¾ cup all-purpose flour
  • ⅓ cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 3 Tablespoon unsalted butter melted

Cream Cheese Frosting:

  • 4 ounces cream cheese softened
  • ½ cup confectioners’ sugar
  • ½ teaspoon vanilla extract
  • 1-3 Tablespoons milk

Instructions
 

  • Preheat the oven to 375°F. Line a muffin tin with paper liners or lightly spray with nonstick spray.
  • In a large mixing bowl, beat together the melted butter and brown sugar until smooth using a hand mixer or stand mixer. Add the eggs, vanilla extract, pumpkin puree, and Greek yogurt. Mix until well combined.
  • In a separate bowl, whisk together the flour, baking soda, salt, pumpkin spice, and cinnamon.
  • Add the dry ingredients to the wet ingredients and gently fold until just combined. Do not overmix. Let the batter rest at room temperature while you prepare the streusel.
  • In a medium bowl, mix the flour, brown sugar, and cinnamon. Pour in the melted butter and stir with a fork until crumbly.
  • Fill each muffin cup about ¾ full with batter. Sprinkle the streusel evenly over the tops.
  • Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  • In a bowl, beat the cream cheese until smooth. Add the confectioners’ sugar, vanilla extract, and 1 tbsp milk. Beat until creamy, adding more milk as needed to reach desired consistency.
  • Once muffins are completely cool, pipe or spread the frosting on top.

Notes

  • Make sure to use pumpkin puree, not pumpkin pie filling.
  • Store in an airtight container in the refrigerator for up to a week or in the freezer for 2 months (do not add drizzle before freezing).
Keyword Pumpkin spice muffins with streusel topping and cream cheese drizzle
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