With the arrival of fall comes pumpkin spice fever and there is really no way to get around the season without baking at least one thing with pumpkin and spice. So my answer to the pumpkin spice call this year was these pumpkin cream cheese muffins with walnut streusel. —bella | ful-filled
FOR THE MUFFINS
gluten free flour (2 1/4 cups)
baking powder (1 tbsp)
baking soda (1/2 tsp)
fresh ground nutmeg
mascobado sugar (1 cup) [or brown sugar]
unsalted butter, melted & cooled
buttermilk (1/2 cup)
neutral cooking oil (I use avocado oil)
vanilla extract (1 tbsp)
can pumpkin puree (1 1/2 cups)
cream cheese, softened
FOR THE STREUSEL
chopped walnuts (1/2 cup)
gluten free flour
mascobado sugar (1/4 cup) [or brown sugar]
Heat oven to 425 degrees & line a muffin tin with paper muffin liners
FOR THE MUFFIN BATTER:
Mix flours, baking powder, baking soda, spices & salt in a bowl with a whisk.
In a separate bowl combine the eggs & sugar, whisking until well combined- about 1 minute.
Drizzle cool butter into eggs & sugar, whisk to combine - then add oil, buttermilk and vanilla & whisk to combine.
Add pumpkin puree to wet mixture and whisk until well combined.
Pour flour mixture into wet mixture & gently fold until no flour streaks remain (do not over mix)
FOR THE FILLING:
Mix cream cheese & maple syrup together in a bowl until smooth
FOR THE STREUSEL:
Mix walnuts, flour, sugar, cinnamon & salt together in a bowl.
Drizzle melted and cooled butter over the mixture, tossing with a fork until the mixture turns to crumbles, breaking up any large clumps into smaller pieces.
Fill each muffin well, evenly distributing the batter among all of the wells.
Dip your index finger into a small dish of water and create a well in the center of each muffin for the cream cheese mixture.
Fill each muffin center with 1 tbsp of the cream cheese mixture.
Top each muffin with streusel, lightly pressing the streusel into the top of the muffins.
Bake muffins for 17 minutes.
Remove from oven and let cool in muffin tin set on a cooling rack.