Pumpkin and cream cheese muffins with walnut streusel

By • August 17, 2014 0 Comments

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Author Notes: Pumpkin and cream cheese muffins with walnut streuselOh Sweet Day!


Makes 12 muffins


  • 2 cups all purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 1/4 cups fresh or canned pumpkin puree
  • 3 pieces large eggs, lightly beaten
  • 1/3 cup canola oil
  • 1/2 teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • 1 tablespoon vanilla extract
  • 1/3 cup granulated sugar


  • 1/3 cup granulated sugar
  • 1/2 cup all purpose flour
  • 1/4 cup walnut, chopped
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon ground cinnamon
  1. Preheat over to 350F. Grease muffin tin or line with muffin liners.
  2. In a small bowl, mix together with a spoon the cream cheese mixture ingredients until smooth. Set aside.
  3. To prepare the topping, combine all the streusel ingredients until crumbly. Set aside.
  4. In a large bowl, sift together the flour, sugar, baking soda, baking powder, spice and salt.
  5. In another bowl, lightly beat the pumpkin, eggs, oil and vanilla.
  6. In another bowl, lightly beat the pumpkin, eggs, oil and vanilla.
  7. Evenly divide half of the batter among the muffin cups. Place 1 to 2 teaspoons of the cream cheese filling in the center of each cup, pressing it gently into the batter. Fill with the remaining batter.
  8. Sprinkle around 1 tablespoon of the walnut streusel on top of each muffin.
  9. Bake until risen and browned, about 20 to 25 minutes. Let cool for 10 minutes in the pan.

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