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Pumpkin Cream Cheese Walnut Streusel Muffins
Tender Moist pumpkin muffins topped with a cream cheese layer and crunchy streusel.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 18 muffins
Author Barry C. Parsons
For the muffin batter
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2 1/2
cups
flour
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2
cups
brown sugar
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2 1/2
tsp
baking powder
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2
tsp
cinnamon
-
1/2
tsp
salt
-
1/4
tsp
nutmeg
-
pinch
ground cloves
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2
eggs
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1 1/2
cups
canned pumpkin
or fresh roasted and pureed
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1/3
cup
vegetable oil
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2
tsp
vanilla extract
For the cream cheese filling
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1
cup
8 ounces cream cheese
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1
egg
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1
tsp
vanilla extract
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3
tbsp
sugar
For the streusel topping
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1/4
cup
flour
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1/4
cup
brown sugar
-
1
tsp
cinnamon
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1/4
cup
ground walnuts
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4
tbsp
butter
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Preheat oven to 350 degrees F and line 18 muffin tins with paper liners.
For the muffin batter
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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.
For the cream cheese mixture
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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.
For the streusel topping
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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.