Pumpkin Cream Cheese Muffins With Walnut Streusel

Name: Pumpkin Cream Cheese Muffins With Walnut Streusel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE MUFFINS; 310 grams gluten free flour (2 1/4 cups); 10 grams baking powder (1 tbsp); 3 grams baking soda (1/2 tsp); 1 tablespoon ground cinnamon; 1 teaspoon ground ginger; 1/4 teaspoon fresh ground nutmeg; 1/4 teaspoon ground cloves; 1/4 teaspoon salt; 2 eggs; 140 grams mascobado sugar (1 cup) [or brown sugar]; 60 grams unsalted butter, melted & cooled; 105 grams buttermilk (1/2 cup); 40 grams neutral cooking oil (I use avocado oil); 10 grams vanilla extract (1 tbsp); 15 ounces can pumpkin puree (1 1/2 cups); 6 ounces cream cheese, softened; 2 tablespoons maple syrup; FOR THE STREUSEL; 60 grams chopped walnuts (1/2 cup); 70 grams gluten free flour; 35 grams mascobado sugar (1/4 cup) [or brown sugar]; 1/4 teaspoon ground cinnamon; Pinch salt; 60 grams unsalted butter, melted & cooled

Servings: persons

FOR THE MUFFINS
310 grams gluten free flour (2 1/4 cups)
10 grams baking powder (1 tbsp)
3 grams baking soda (1/2 tsp)
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
2 eggs
140 grams mascobado sugar (1 cup) [or brown sugar]
60 grams unsalted butter, melted & cooled
105 grams buttermilk (1/2 cup)
40 grams neutral cooking oil (I use avocado oil)
10 grams vanilla extract (1 tbsp)
15 ounces can pumpkin puree (1 1/2 cups)
6 ounces cream cheese, softened
2 tablespoons maple syrup
FOR THE STREUSEL
60 grams chopped walnuts (1/2 cup)
70 grams gluten free flour
35 grams mascobado sugar (1/4 cup) [or brown sugar]
1/4 teaspoon ground cinnamon
Pinch salt
60 grams unsalted butter, melted & cooled

1
["Heat oven to 425 degrees & line a muffin tin with paper muffin liners", "FOR THE MUFFIN BATTER:
2
Mix flours, baking powder, baking soda, spices & salt in a bowl with a whisk.
3
In a separate bowl combine the eggs & sugar, whisking until well combined- about 1 minute.
4
Drizzle cool butter into eggs & sugar, whisk to combine - then add oil, buttermilk and vanilla & whisk to combine.
5
Add pumpkin puree to wet mixture and whisk until well combined.
6
Pour flour mixture into wet mixture & gently fold until no flour streaks remain (do not over mix)", "FOR THE FILLING:
7
Mix cream cheese & maple syrup together in a bowl until smooth", "FOR THE STREUSEL:
8
Mix walnuts, flour, sugar, cinnamon & salt together in a bowl.
9
Drizzle melted and cooled butter over the mixture, tossing with a fork until the mixture turns to crumbles, breaking up any large clumps into smaller pieces.", "FINAL STEPS:
10
Fill each muffin well, evenly distributing the batter among all of the wells.
11
Dip your index finger into a small dish of water and create a well in the center of each muffin for the cream cheese mixture.
12
Fill each muffin center with 1 tbsp of the cream cheese mixture.
13
Top each muffin with streusel, lightly pressing the streusel into the top of the muffins.
14
Bake muffins for 17 minutes.
15
Remove from oven and let cool in muffin tin set on a cooling rack."]

1359

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: FOR THE MUFFINS, 310 grams gluten free flour (2 1/4 cups), 10 grams baking powder (1 tbsp), 3 grams baking soda (1/2 tsp), and more.

Yes, Pumpkin Cream Cheese Muffins With Walnut Streusel falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!