• Brown the butter. Heat the butter over medium-low heat in a small saucepan. Be sure to use a pan with a lighter color so you can keep track of what’s happening in it. If the bottom of the pan is darker, it will be harder to see the milk solids browning in the bottom of it. Swirl the butter around the pan occasionally (or stir it with your favorite wooden spoon or rubber spatula) as it cooks. We do this so that the milk solids—the parts of the butter that darken first—don’t burn in the bottom of the pan. When the butter is brown and smells nutty, remove the saucepan from the heat.
• Preheat the oven to 375°F. Set cupcake tins into your cupcake pan, and spray with cooking spray.

Make the Streusel Topping

• In a small bowl, combine the rolled oats, flour, sugar, cinnamon and salt. Using a fork, mix them together until combined.
• Add the browned butter to the mixture. Stir until the topping appears streusel-like and slightly clumpy. (This is what you want!)
• Set aside until the muffins have been made.

Make the Pumpkin Muffins

• In a large mixing bowl, stir the pumpkin, sugar, applesauce, browned butter and eggs together until smooth.
• In a separate bowl, combine the flour, baking soda, baking powder, cinnamon and salt. Stir until combined.
• Pour the wet ingredients into the dry ingredients, folding the ingredients together until just combined.
• Using a cookie scoop or a 1/4 cup measuring spoon, dollop the batter into the prepared muffin tin.
• Sprinkle the streusel topping on top of the muffins.
• Transfer the pan into the preheated oven, baking 20-25 minutes, or until an inserted toothpick comes out clean.
• Let cool for 10-15 minutes, then enjoy warm!

Make the Maple Cream Cheese Glaze

• In a medium-sized bowl, combine the cream cheese, maple syrup, powdered sugar and vanilla extract.
• Beat until smooth, then set aside. (Can be refrigerated for up to two weeks, though it shouldn't last that long!)
• When the muffins have cooled slightly and are ready to be eaten, drizzle on top of the muffins.