Author Notes
Pumpkin and cream cheese muffins with walnut streusel —Oh Sweet Day!
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Ingredients
- Muffins
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2 cups
all purpose flour
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1 1/2 cups
granulated sugar
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1 teaspoon
baking powder
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1 teaspoon
baking soda
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1 teaspoon
ground cinnamon
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1 teaspoon
ground nutmeg
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1 teaspoon
ground ginger
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1/4 teaspoon
salt
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1 1/4 cups
fresh or canned pumpkin puree
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3 pieces
large eggs, lightly beaten
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1/3 cup
canola oil
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1/2 teaspoon
vanilla extract
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4 ounces
cream cheese, softened
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1 tablespoon
vanilla extract
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1/3 cup
granulated sugar
- Topping
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1/3 cup
granulated sugar
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1/2 cup
all purpose flour
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1/4 cup
walnut, chopped
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3 tablespoons
unsalted butter, melted
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1 teaspoon
ground cinnamon
Directions
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Preheat over to 350F. Grease muffin tin or line with muffin liners.
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In a small bowl, mix together with a spoon the cream cheese mixture ingredients until smooth. Set aside.
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To prepare the topping, combine all the streusel ingredients until crumbly. Set aside.
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In a large bowl, sift together the flour, sugar, baking soda, baking powder, spice and salt.
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In another bowl, lightly beat the pumpkin, eggs, oil and vanilla.
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In another bowl, lightly beat the pumpkin, eggs, oil and vanilla.
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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.
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Sprinkle around 1 tablespoon of the walnut streusel on top of each muffin.
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Bake until risen and browned, about 20 to 25 minutes. Let cool for 10 minutes in the pan.
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