Oh Sweet Day!

Pumpkin and Cream Cheese Muffin with Walnut Streusel

| 28 Comments

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I can’t tell if it’s the crunchy streusel, or the creamy cream cheese filling, or the moist cakey muffin that makes these muffins so addictive.

I had one for breakfast and one for afternoon snack yesterday.

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I opened a can of puree pumpkin a few days ago for these pumpkin spice macarons. I just couldn’t resist to use the rest right away. And that’s how I came up with these muffins, which are totally insane, considered how flavourful, crunchy, moist and full of spice they are! And the cream cheese surprise in the middle is simply divine.

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Ingredients (12 regular size cupcakes):

Muffin
2 cups all-purposed flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/4 cups pumpkin puree
3 eggs, lightly beaten
1/3 cup canola oil
1/2 teaspoon vanilla extract
Cream Cheese Filling
4 oz cream cheese, room temperature
1/3 cup granulated sugar
1 tablespoon vanilla extract
Topping
1/3 cup granulated sugar
1/2 cup all-purpose flour
1/4 cup walnut, chopped
3 tablespoon unsalted butter, melted
1 teaspoon ground cinnamon
 

Directions:

Preheat oven to 350F. Grease muffin tin or line with muffin liners.

In a small bowl, mix together with a spoon the cream cheese mixture ingredients until smooth. Set aside.

To prepare the topping, combine all the streusel ingredients until crumbly. Set aside.

In a large bowl, sift together the flour, sugar, baking soda, baking powder, spice and salt.

In another bowl, lightly beat the pumpkin, eggs, oil and vanilla.

Pour the pumpkin mixture into the flour mixture. Mix with a spatula until moistened.

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.

Sprinkle around 1 tablespoon of the walnut streusel on top of each muffin.

Bake until risen and browned, about 20 minutes. Let cool for 10 minutes in the pan.

28 Comments

  1. I made these muffins yesterday for our family dinner. And everyone loved them!!!!! Such a wonderful recipe. Mine were a bit bigger than yours (jumbo size I think), I thought it would be too much as after-dinner dessert, but almost everyone wanted to have a second one! LOL!

  2. These were a disaster and I’m not sure where I went wrong. I ended up with way too much batter and the streusel wasn’t chunky pieces – just grainy. It seemed like too much flour in the streusel or something so maybe im is measured. They came out fine though – moist and nice texture but they are just way too cinnamony.

  3. Is it really 1 TBSP of vanilla, not 1 tsp, in the cream cheese filling? I just mixed it and it seems like way too much vanilla.

  4. Hi Shwu, not sure if your muffins were baked a little too long in the oven, and that came the color?! Or maybe the pumpkin puree that you used? And yes, you can definitely omit the cinnamon if you don’t like it. We happens to really like the spice and pumpkin combination. Hope it helps. :)

  5. Just tried out this recipe and generally was pleased with it. One disappointment was that the color of the muffin did not turn out like those in the picture. It was all brown and not orange and cream. Not sure if the tablespoon of vanilla extract for the cream cheese is too much. Also, if you’re not a great fan of cinnamon, cutting down on this will definitely be good. I couldn’t really taste the cream cheese or pumpkin as a result of the over-powering (to me) cinnamon flavor.
    Any suggestions for improvement?

  6. Hi, Sara, you can omit the nuts here. I’d suggest to replace half portion of granulated sugar with brown sugar, just to get more a bit more crunch. :)

  7. Thanks, Averie! Hope you will enjoy making them. :)

  8. Thanks, Sharon. :)

  9. any ideas on substituting out the walnuts for those with nut allergies?

  10. Just saw these on Tastespotting! So gorgeous!!! Pinned! :)

  11. Thanks, Abby!

  12. These look scrumptious!!!!!!!!

  13. Thanks, Joyce. Hope you will like it!

  14. I wish I could eat more, Goldie. :)

  15. Thanks, Briarrose.

  16. Thanks, Heather.

  17. Thanks, Roxan. You have no idea how long I spent on just looking at the rest hoping I could eat more. LOL!

  18. Hi Lauren, yes, you can definitely use olive oil or avocado oil. I would suggest to use a light version one though. :)

  19. I’m surprised you were able to have only two yesterday! I would have eaten the whole batch… But I do love carbs! I think these sound so delicious. Cream cheese makes muffins so luxurious… And topped with streusel? heaven!

  20. These look incredibly delicious! Can you substitute the canola oil with olive oil or avocado oil?

  21. This looks awesome!!

  22. Oh my this a wonderful muffin. Fabulous combination of ingredients. I need this for breakfast…yes yes.

  23. And one for dessert, too! I love the juxtaposition of crunchy and creamy.

  24. And one for dessert, too! I love the juxtaposition of crunchy and creamy.

  25. And one for dessert, too! I love the juxtaposition of crunchy and creamy.

  26. I love these muffins! Their like inside out cupcakes. You just can’t go wrong with the pumpkin cream cheese combination.

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