The Pioneer Woman Tasty Kitchen
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(Tastes Just Like Dunkin’ Donuts’) Streusel Topped Pumpkin Muffins with Cream Cheese Glaze

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Tastes just like the amazingness that is a DD pumpkin muffin. Seriously.

Ingredients

  • FOR THE MUFFINS:
  • 1 cup All-purpose Flour
  • ¾ cups Whole Wheat Flour
  • 1 cup Sugar
  • 1 teaspoon Baking Soda
  • ½ teaspoons Baking Powder
  • 2 teaspoons Pumpkin Pie Spice
  • ½ teaspoons Salt
  • ½ cans Pumpkin, 15 Oz Can
  • 1 whole Egg
  • ⅛ cups Canola Oil
  • ⅛ cups Applesauce
  • ½ cups Buttermilk
  • ½ teaspoons Vanilla Extract
  • FOR THE STREUSEL:
  • 2 Tablespoons Granulated Sugar
  • 3 Tablespoons Brown Sugar
  • ½ teaspoons Cinnamon
  • 1 dash Nutmeg
  • 4 Tablespoons Butter, Melted
  • ½ cups Plus 3 Tablespoons Of All-purpose Flour
  • FOR THE CREAM CHEESE GLAZE:
  • 3 Tablespoons Cream Cheese
  • 3 Tablespoons Confectioners Sugar
  • 1 dash Vanilla
  • 2 Tablespoons Milk

Preparation

Preheat the oven to 350 degrees F. Line a 12 tin muffin pan with paper liners.

In a medium bowl, whisk together flours, sugar, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.

In a large bowl, combine pumpkin, egg, canola oil, applesauce, buttermilk and vanilla. Mix until smooth.

Gradually incorporate the dry into the wet ingredients in batches. Be sure NOT to overmix! Overmixing results in dry muffins. You should still have a slightly lumpy batter.

Fill each muffin liner ¾ of the way full.

Now, prepare your streusel. Combine sugars, cinnamon and nutmeg in a small bowl. Add in melted butter and then add flour in batches – working the mixture with your hands until all is incorporated. The end result should be crumbly.

Add streusel evenly over unbaked muffins.

Bake for 23 – 25 minutes until a toothpick inserted in the center comes out clean.

Allow muffins to cool completely.

To prepare the glaze: beat softened cream cheese with confectioners’ sugar and vanilla. Add milk, one Tablespoon at a time, until the right consistency is achieved.

Using a spoon, drizzle evenly over cooled muffins.

Refrigerate to retain freshness if not serving right away.

2 Comments

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Anna G on 9.12.2019

Have you made this recipe? Because your numbers are off. This makes more than 12 muffins. You are looking at more like 15 muffins. Your topping is excessive too. You are left with 3 times more than you need.

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susan schroeder on 11.1.2015

Sorry, these are ok, but not like a DD pumpkin muffin!

2 Reviews

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jackieg on 1.23.2014

Delicious, certainly will be making them again. Thank you!

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mikell on 5.11.2013

I make these all the time, although I add nuts, and don’t always make the glaze. They are fantastic, and they freez well.

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