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Pumpkin Cream Cheese Walnut Streusel Muffins

Pumpkin Cream Cheese Walnut Streusel Muffins. Moist, tender pumpkin muffins with a cream cheese topping & a crunchy finish of delicious streusel.

Pumpkin Cream Cheese Walnut Streusel Muffins

Pumpkin Cream Cheese Walnut Streusel Muffins

I shared these delicious streusel muffins with friends and coworkers yesterday and all reviews were outstanding. The pumpkin keeps the muffins quite moist without the need for a lot of oil in the batter. I like ground walnuts int he streusel but any of you favorite nuts will be just as good.

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Pumpkin Cream Cheese Walnut Streusel Muffins
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
Tender Moist pumpkin muffins topped with a cream cheese layer and crunchy streusel.
Course: Brunch
Servings: 18 muffins
Author: Barry C. Parsons
Ingredients
For the muffin batter
  • 2 1/2 cups flour
  • 2 cups brown sugar
  • 2 1/2 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • pinch ground cloves
  • 2 eggs
  • 1 1/2 cups canned pumpkin or fresh roasted and pureed
  • 1/3 cup vegetable oil
  • 2 tsp vanilla extract
For the cream cheese filling
  • 1 cup 8 ounces cream cheese
  • 1 egg
  • 1 tsp vanilla extract
  • 3 tbsp sugar
For the streusel topping
  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • 1/4 cup ground walnuts
  • 4 tbsp butter
Instructions
  1. Preheat oven to 350 degrees F and line 18 muffin tins with paper liners.
For the muffin batter
  1. Sift together the flour, brown sugar, baking powder, cinnamon, salt, nutmeg and cloves.
  2. Add the eggs, pumpkin, oil and vanilla extract.
  3. Blend together just until the flour is incorporated. Spoon evenly into the muffin tins.
For the cream cheese mixture
  1. Beat together the cream cheese, egg, vanilla and sugar until smooth, then spoon evenly over the muffin batter in the pans.
For the streusel topping
  1. Pulse together the flour, brown sugar, cinnamon, walnuts and butter in a food processor until crumbly or just rub together with your hands.
  2. Sprinkle evenly over the prepared muffins and bake for 20-25 minutes.
  3. Cool on a wire rack before serving.
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Janet Bell

Saturday 18th of April 2020

I cut back on the brown sugar as 2 cups seems quite a bit to me. I cut it back to 1.5 cups. I did email Barry and ask if this was an error in the recipe but did not receive a reply

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