Whole Wheat Pumpkin Muffins with Brown Sugar Crumb Topping and Maple Cream Cheese Drizzle (That’s a long title!)

SONY DSC And you thought I was over pumpkin finally! Never! I am happily moving onto eggnog and gingerbread but I never forget about my good friend pumpkin! I recently made these whole wheat muffins, I have never made my pumpkin treats with whole wheat, but am glad I did. They were so yummy! And until I foolishly announced to the kids after they woofed them down (maybe somewhat gloating) that they just ate my treats that I used healthier (now that I think about it, that was the word that got them) whole wheat flour in, they were digging them! It’s funny how after the announcement the facial expressions suddenly change and my son says “yeah, I still like them better the regular way”. Had I never said a word, they would not have suspected anything! I felt like I had some success there. Now, had I not added the crumb topping and the drizzle, they perhaps may have actually been healthy! But they were good! My husband said he saw me post one on my instagram and thought I had stopped at Starbucks. Teehee. If you think these look yummy, then here is what you need to know to make them and see for yourself!


2 1/4cups whole wheat flour

1 cup sugar

2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1 tsp nutmeg

1 tsp ground clove

1 tsp salt

1 cup vegetable oil

1 can pumpkin

4 eggs

For Crumb Topping:

1/2 cup packed brown sugar

4 tbsp soft butter, cut into small chunks

For Drizzle:

3 oz soft cream cheese

2 cups confectioners sugar

1/4 cup Pure Maple Syrup

1/2 tsp vanilla extract

3 tbsp milk (more if needed)

Mix all of the muffin ingredients together in a large mixing bowl and beat on medium until smooth and mixed well.SONY DSC Now preheat your oven to 350 degrees. In another large bowl mix your brown sugar and butter with your fingers until it gets clumpy. Pour your batter into your lined or greased cupcake pans about 3/4 full then sprinkle with the brown sugar.



Bake for about 30 minutes or until your tester comes out clean and they are cooked through. Set aside and cool. SONY DSC SONY DSC

When cool beat all of your drizzle ingredients together in a medium size mixing bowl until smooth. Take a sandwich bag that seals shut and place the drizzle into this bag using a spoon. Make sure it seals completely and tightly. Snip of just the very itty bitty end of the bottom corner of the baggie. Squeeze the drizzle out that corner onto your muffins! Enjoy! SONY DSC SONY DSC SONY DSC SONY DSC SONY DSC

8 thoughts on “Whole Wheat Pumpkin Muffins with Brown Sugar Crumb Topping and Maple Cream Cheese Drizzle (That’s a long title!)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s