Pumpkin Spice Muffins with Cinnamon Cream Cheese Glaze

Pumpkin Spice Streusel Muffins with Cream Cheese Glaze. The official muffin of fall.

Pumpkin Spice Muffins {gluten-free}:
1/3 cup oat flour (1½ cups all-purpose flour can be substituted for the first 6 ingredients if not making gluten-free)
1/3 cup millet flour
1/3 cup rice flour
¼ cup sweet rice flour
¼ cup tapioca starch
1/2 teaspoon xanthan gum
1½ teaspoons cinnamon
½ teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon ground nutmeg
½ teaspoon baking soda
1½ teaspoons baking powder
½ teaspoon salt
1 cup pumpkin puree (not pumpkin pie filling)
2 tablespoons vegetable oil
2½ tablespoons applesauce
2 large eggs
1/2 cup sugar
3 tablespoons honey or maple syrup
1 teaspoon vanilla extract

Streusel Topping:
2 tablespoons butter, melted
¼ cup sugar
2 teaspoons ground cinnamon
¼ cup oat flour (Note: I grind gluten-free oats in a food processor until fine)

Cinnamon Cream Cheese Glaze:
1 tablespoon butter, room temperature
1 ounce cream cheese, room temperature
1/4 cup powdered sugar, sifted
1/2 teaspoon ground cinnamon
1/8 teaspoon vanilla extract
2½ teaspoons non-fat milk

View the full recipe at Snixy Kitchen →