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.
Like this Pumpkin Cream Cheese Walnut Streusel Muffin recipe?
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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
Preheat oven to 350 degrees F and line 18 muffin tins with paper liners.
Sift together the flour, brown sugar, baking powder, cinnamon, salt, nutmeg and cloves.
Add the eggs, pumpkin, oil and vanilla extract.
Blend together just until the flour is incorporated. Spoon evenly into the muffin tins.
Beat together the cream cheese, egg, vanilla and sugar until smooth, then spoon evenly over the muffin batter in the pans.
Pulse together the flour, brown sugar, cinnamon, walnuts and butter in a food processor until crumbly or just rub together with your hands.
Sprinkle evenly over the prepared muffins and bake for 20-25 minutes.
Cool on a wire rack before serving.
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