Apparently, I’ve been on a muffin kick.
This is my second fall themed muffin recipe this month. Let me tell you why I love them.
- The size is perfect. Eat one muffin and you’re getting a serving size.
- It’s hand-held. Meaning no knives or dirtying dishes.
- They aren’t overly sweet where you feel like you can’t eat a whole serving size. That’s not always the case with other dessert types.
- They are socially acceptable to be eaten for breakfast, dessert or a snack throughout the day.
Since, we’ve got that clear, let’s discuss this recipe.
Filled with pumpkin, fall spices, a layer of sweet cream cheese and topped off with a cinnamon streusel. Need I say more?
Pumpkin Walnut Cream Cheese Muffins
Pumpkin Walnut Cream Cheese Muffins
A moist, pumpkin spiced muffin with a cream cheese center and streusel topping. Can't keep these around for more than a couple days.
Ingredients
For the cream cheese filling
- 1 package cream cheese, softened to room temp
- 1 tsp vanilla extract
- 1/3 cup white sugar
For the streusel topping
- 5 tbsp unsalted butter, cubed
- 1/2 cup flour
- 1/4 cup oats
- 1/4 cup light brown sugar, packed
- 1/2 tsp cinnamon
- 1/4 cup finely chopped walnuts
For the muffins
- 1 cup pumpkin puree
- 1/4 cup honey
- 3 tbsp vegetable oil
- 2 large eggs
- 1 1/2 cup flour
- 1/2 cup light brown sugar, packed
- 1 1/2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/3 cup milk
- 1 cup chopped walnuts
Instructions
- Preheat oven to 400°. Combine the streusel ingredients in a small bowl. Use your hands to mix the topping together and break up the butter. Set aside.
- In another small bowl, combine the cream cheese filling ingredients. If the cream cheese isn't room temp, place in microwave for 20 seconds until softened. Use a spoon to combine ingredients. Set aside.
- In a large bowl, combine the wet ingredients of the muffin mixture. Then add in all dry ingredients besides the walnuts. Mix to combine. Then fold in the walnuts.
- Line a cupcake pan with liners and spray the liners. Then spoon in one large spoonful of muffin batter. Then a dollop of the cream cheese. Then another large spoonful of muffin batter. Should be almost full. Top with streusel topping. Bake muffins for 18-22 minutes. Mine were perfect at 20 minutes.
- Store in an airtight container in the refrigerator for up to 3 days. Trust me, they won't last long.
As always, tag me if you make them @HonestDarling.
xx
Tessa
