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Close up photo of Pumpkin Cream Cheese Walnut Streusel Muffins

Pumpkin Cream Cheese Walnut Streusel Muffins

Tender Moist pumpkin muffins topped with a cream cheese layer and crunchy streusel.
Course Brunch
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 18 muffins
Author Barry C. Parsons


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


  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.