Of course, you can! The ratio of gluten-free flour is 1: 1. Once it's smooth and creamy, take it up in a piping bag or just use a spoon to drizzle over the baked Pumpkin Crumb Muffins. Meanwhile, make the Cream cheese icing by combining cream cheese with confectioner's sugar and vanilla extract, in a mixing bowl, using a handheld mixer. Spoon this over the Muffins.īake the muffins for 15-20 minutes in a 350F preheated oven. Use a pastry blender or two forks or the tip of your hands to mix the butter with the flour and sugar until you get pea-sized crumbs. For the crumb, combine flour with Brown sugar and cold butter cubes. The third step is to fill these in a cupcake liner lined muffin tin. The second step is to add in all the wet ingredients and mix well until combined - Pumpkin Puree, Brown Sugar, Vegetable oil, Vanilla Extract, Cider Vinegar, and Sour Cream. The first step is to mix the dry ingredients - Flour, Baking Soda, and Baking Powder. This Pumpkin Muffin takes only about 5 minutes to prepare. Making these Cinnamon Streusel Pumpkins Muffins The Cream Cheese icing is sweet and creamy and makes these muffins taste delicious.The buttery streusel on top is just so tasty.These are made of Panty staple ingredients.Also, the Cream Cheese icing on top makes this extra delicious and sweet. These Pumpkin Muffins with Cinnamon Streusel, have a deep cinnamon and fall spices flavors in every bite. 1/4 cup Confectioner's Sugar - I have used Confectioner's sugar for the icing.1/2 brick Cream Cheese - I have used cream cheese to do the icing.For The crumb - 1/2 cup AP Flour, 1/2 Cup Brown Sugar, and 1 stick Cold Butter (cut into cubes).I have also used this for my cream cheese icing. 1/2 teaspoon Vanilla Extract - No holiday dessert is complete without Vanilla.It's the acid that helps the muffin to rise. 1/2 teaspoon Cider Vinegar - I have used cider vinegar as a replacement for eggs.1/2 teaspoon Sour Cream - Sour Cream is very important as it makes these muffins soft.1/2 cup Brown Sugar - Brown Sugar gives a deep sweet flavor to these Muffins and makes these moist.1/4 cup Vegetable Oil - Vegetable oil results in moist muffins.1 cup Pumpkin Puree - I have used fresh Pumpkin Puree, you can use canned Puree as well.1 tablespoon Pumpkin Pie Spice - These fall muffins will not be complete without this spice mix.1/2 teaspoon Baking Powder & 1/2 teaspoon Baking Soda - Both of these act as a leavening agent.Ingredients Used to make this Cinnamon Streusel Pumpkin Muffins
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