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| Pumpkin Cream Cheese Streusel Muffins |
I shared these delicious muffins with friends and coworkers yesterday and all reviews were outstanding. The pumpkin keeps the muffins quite moist without the need for a lot of oil in the batter. I like ground walnuts int he streusel but any of you favorite nuts will be just as good.
Preheat oven to 350 degrees. Line muffin tins with 18 paper liners.
Sift together:
2 1/2 cups flour
2 cups brown sugar
2 1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
pinch ground cloves
Add:
2 eggs
1 1/2 cups canned pumpkin (or fresh roasted and pureed)
1/3 cup vegetable oil
2 tsp vanilla extract
Blend together just until the flour is incorporated. Spoon evenly into the muffin tins.
Cream Cheese Mixture
1 cup (8 ounces) cream cheese
1 egg
1 tsp vanilla extract
3 tbsp sugar
Beat together until smooth, then spoon evenly over the muffin batter in the pans.
Streusel Topping
1/4 cup flour
1/4 cup brown sugar
1 tsp cinnamon
1/4 cup ground walnuts
4 tbsp butter
Pulse together in a food processor until crumbly or just rub together with your hands. Sprinkle evenly over the prepared muffins and bake for 20-25 minutes. Cool on a wire rack before serving.
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