Pumpkin Spice Muffins



For the muffins:

3 cups all purpose flour
1 ½ tablespoons baking powder
½ teaspoon salt
½ teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
½ cup butter, melted
½ cup Huletts white sugar
½ cup brown sugar
2 eggs
1 teaspoon vanilla extract
¼ cup milk
¼ cup heavy cream
1 cup pureed pumpkin

For the crumble:

¼ cup Huletts Sunsweet brown sugar
2 tablespoons all purpose flour
½ teaspoon cinnamon
1 tablespoons melted butter

For the glaze:

1 cup Huletts icing or castor sugar
2 ounces (¼ cup) softened cream cheese
dash of ground cinnamon
dash of milk, if needed



  1. Preheat oven to 350 degrees. Spray regular muffin tin with non-stick spray.
  2. Whisk together the flour, baking powder, salt, cinnamon, and pumpkin pie spice. Set aside. 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.
  3. Divide batter evenly between the muffin tins, filling to the very top and a little over. 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.
  4. In a small bowl, mix together the ingredients for the glaze. Drizzle over the tops of the muffins.