Pumpkin Crumb Muffins With Cream Cheese Glaze

Preheat oven to 350ºF.

For the crumb topping:
Stir together the butter, flour, brown sugar, and salt and squeeze the mixture into clumps with your hands and scatter on a baking sheet. Freeze for at 30 minutes.

For the muffins:
In a medium-sized bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon. Set aside.

In a large bowl, cream together the butter and sugar. Beat in one egg at a time. Beat in the vanilla and pumpkin until combined. Then beat in the dry ingredients just until there aren’t any dry spots, being careful not to overmix.

Scoop the batter into a lined muffin pan using a regular ice cream scooper or just fill it 3/4 of the way full. Top the batter with the frozen crumb topping. Bake for 20-25 minutes or until a toothpick is inserted and comes out clean. Let cool completely before glazing.

For the glaze:
Beat together the cream cheese, sugar, and vanilla. Add milk by the teaspoonfuls to thin to desired consistency. Glaze and enjoy!