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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.
Prep Time10 minutes
Cook Time20 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: cream cheese, muffin, pumpkin

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.