Wednesday, March 17, 2010

Pumpkin Spice Muffins with Brown Sugar Crumble and a Cinnamon Cream Cheese Drizzle

Pumpkin Spice Muffins with Brown Sugar Crumble and a Cinnamon Cream Cheese Drizzle


Ingredients:


For the muffins:
3 cups all purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1/2 cup butter, melted
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup milk
1/4 cup heavy cream
1 cup pureed pumpkin


For the Crumble:
1/4 cup brown sugar
2 tablespoons all purpose flour
1/2 teaspoon cinnamon
1 tablespoons melted butter


For the glaze:
1 cup confectioners’ sugar
2 ounces softened cream cheese
dash of ground cinnamon
dash of milk, if needed

Directions:

1. Preheat oven to 350 degrees. Spray regular muffin in with non stick spray.
2. Whisk together the flour, baking powder, salt, cinnamon, and pumpkin pie spice. Set aside.
3. Using a mixer, mix the butter and sugars until creamy. Add eggs and vanilla and mix until combined. Alternate adding the dry ingredients and the milk and cream. Add pumpkin puree. Do not overmix.
4. Divide batter evenly between the muffin tins, filling to the very top and a little over.
5. In a small bowl, mix together the ingredients for the crumble. Crumble on top of each muffin batter. Bake for about 25-30 minutes or until cooked through and lightly browned. Transfer to a wire rack to cool slightly.
6. In a small bowl, mix together the ingredients for the glaze. Drizzle over the tops of the muffins. makes 12 muffins
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