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.
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.
Ingredients (12 regular size cupcakes):
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.