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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.

Close up photo of Pumpkin Cream Cheese Walnut Streusel Muffins

Pumpkin Cream Cheese Walnut Streusel Muffins.

I shared these delicious streusel muffins with friends yesterday and all reviews were outstanding. The pumpkin keeps the muffins quite moist without the need for a lot of oil in the batter.

You can use roasted pureed squash or sweet potato instead of the pumpkin as well. This makes it a more versatile recipe to use whatever is on hand.

They can also be made year round using canned pumpkin and are still really delicious.

Hazelnuts, almonds, macadamia nuts, walnuts and pecans for Ultimate Nut Fruitcake

Roasted hazelnuts, almonds, macadamia nuts, walnuts and pecans. Use any nuts you like.

I like ground walnuts in the streusel but any of you favorite nuts will be just as good. Pecans and almonds are particularly good or you could try a mix of nuts too.

Pumpkin Cream Cheese Walnut Streusel Muffins with green coffee service in the background

Pumpkin Cream Cheese Walnut Streusel Muffins.

First published Feb 2013.

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Close up photo of Pumpkin Cream Cheese Walnut Streusel Muffins
Yield: 18 muffins

Pumpkin Cream Cheese Walnut Streusel Muffins

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Tender Moist pumpkin muffins topped with a cream cheese layer and crunchy streusel.

Ingredients

For the muffin batter

  • 2 1/2 cups flour
  • 2 cups brown sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 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
  • 3 tbsp sugar
  • 1 tsp vanilla extract

For the streusel topping

  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • 4 tbsp butter
  • 1/4 cup ground walnuts

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.

Nutrition Information

Yield

18

Serving Size

1 muffin

Amount Per Serving Calories 298Total Fat 13gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 7gCholesterol 51mgSodium 212mgCarbohydrates 42gFiber 1gSugar 26gProtein 4g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Carol

Friday 30th of April 2021

Hi Barry, I love this muffin recipe! I love almost all of you recipes and I have a couple of your cookbooks. I just wanted to say I enjoy all of the things I've made and please keep up the awesome work!

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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