Pumpkin Crumb Muffins With Cream Cheese Glaze

• FOR THE CRUMB TOPPING:
• 2 Tablespoons Unsalted Butter, melted
• 1/4 cups All-purpose Flour
• 1/4 cups Light Brown Sugar, Packed
• 1/8 teaspoons Salt
• FOR THE MUFFINS:
• 1-1/2 cup All-purpose Flour
• 3/4 teaspoons Salt
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Baking Powder
• 3/4 teaspoons Ground Cinnamon
• 1 stick Unsalted Butter, Softened
• 1-1/2 cup Sugar
• 2 Large Eggs
• 1 teaspoon Vanilla Extract
• 1 cup Pumpkin Puree' (I Use Libby's)
• FOR THE GLAZE:
• 4 ounces, fluid Cream Cheese, Room Temperature
• 1/2 cups Powdered Sugar
• 1 teaspoon Vanilla Extract
• Milk, For Thinning

1. Preheat oven to 350u0b0F.
2. For the crumb topping:
3. Stir together the butter, flour, brown sugar, and salt and squeeze the mixture into clumps with your hands and scatter on a baking sheet. Freeze for at 30 minutes.
4. For the muffins:
5. In a medium-sized bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon. Set aside.
6. In a large bowl, cream together the butter and sugar. Beat in one egg at a time. Beat in the vanilla and pumpkin until combined. Then beat in the dry ingredients just until there aren't any dry spots, being careful not to overmix.
7. Scoop the batter into a lined muffin pan using a regular ice cream scooper or just fill it 3/4 of the way full. Top the batter with the frozen crumb topping. Bake for 20-25 minutes or until a toothpick is inserted and comes out clean. Let cool completely before glazing.
8. For the glaze:
9. Beat together the cream cheese, sugar, and vanilla. Add milk by the teaspoonfuls to thin to desired consistency. Glaze and enjoy!

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Taken from tastykitchen.com/recipes/breads/pumpkin-crumb-muffins-with-cream-cheese-glaze/ (may not work)