Pumpkin Cream Cheese Walnut Streusel Muffins. Moist, tender pumpkin muffins with a cream cheese topping & a crunchy finish of delicious streusel.
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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- 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
- 1 cup 8 ounces cream cheese
- 1 egg
- 1 tsp vanilla extract
- 3 tbsp sugar
- 1/4 cup flour
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/4 cup ground walnuts
- 4 tbsp butter
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Preheat oven to 350 degrees F and line 18 muffin tins with paper liners.
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Sift together the flour, brown sugar, baking powder, cinnamon, salt, nutmeg and cloves.
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Add the eggs, pumpkin, oil and vanilla extract.
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Blend together just until the flour is incorporated. Spoon evenly into the muffin tins.
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Beat together the cream cheese, egg, vanilla and sugar until smooth, then spoon evenly over the muffin batter in the pans.
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Pulse together the flour, brown sugar, cinnamon, walnuts and butter in a food processor until crumbly or just rub together with your hands.
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Sprinkle evenly over the prepared muffins and bake for 20-25 minutes.
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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