PUMPKIN MUFFINS WITH STREUSEL & CREAM CHEESE GLAZE

Steps:

• 1. Preheat the oven to 350 degrees. Line a 12 tin muffin pan with liners.
• 2. In a medium bowl, whisk together flours, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
• 3. In a large bowl, combine pumpkin, egg, canola oil, applesauce, buttermilk, and vanilla. Mix until smooth.
• 4. 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, as seen in the above photo.
• 5. Fill each muffin liner 3/4 of the way full.
• 6. 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.
• 7. Add streusel evenly over unbaked muffins.
• 8. Bake for 23 - 25 minutes until a toothpick inserted in the center comes out clean. Allow muffins to cool completely.
• 9. To prepare the glaze: beat softened cream cheese with confectioners' sugar and vanilla. Add milk, one Tbsp at a time, until the right consistency is achieved.
• 10. Using a spoon, drizzle evenly over cooled muffins. Refrigerate to retain freshness if not serving right away.
• 11. Note: If you're concerned about the extra calories in the toppings, you can make the muffins "naked". They are actually quite healthy and clock in at less than 200 calories a serving. But, in my (muffin) opinion: Go Streusel or Go Home!