Prep time: 20 minutes
Cook time: 20 minutes
Makes: 18 muffins
Makes: 18 muffins
Ingredients:
Cream Cheese Filling:
-1 tub cream cheese (200g)
-1 egg
-1 teaspoon vanilla extract
-3 tablespoons soft brown sugar
Muffin Batter:
-2 1/2 cups plain flour
-1 3/4 granulated sugar
-2 teaspoons baking powder
-2 teaspoons cinnamon
-1/2 teaspoon salt
-2 eggs
-1 can pumpkin puree
-5 tablespoons vegetable oil
-2 teaspoons vanilla extract
Crumble Topping:
-1/3 cup plain flour
-1/3 cup granulated sugar
-1 tablespoon cinnamon
-3 tablespoons butter (softened)
-3 tablespoons chopped walnuts
Steps:
1. Preheat oven to 190 C. Grease and flour muffin cups or use paper cases.
2. Filling: In a medium bowl, beat cream cheese, egg, vanilla and brown sugar until smooth. Set aside.
3. Batter: In a large bowl, sift flour, sugar, baking powder, cinnamon and salt. Add eggs, vanilla, vegetable oil and pumpkin puree. Beat until smooth.
4. Crumb topping: in a small bowl mix flour, sugar, cinnamon, and walnuts. Mix in butter with a fork.
5. Fill muffin cups 3/4 filled with batter. Spoon a heaping tablespoon of cream cheese mixture into the middle of the cup, avoiding the sides if you can.
6. Sprinkle crumble topping.
7. Bake for 20-25 minutes.
Vegan Version:
So, unless you are fortunate enough to find vegan cream cheese that bakes well, the cream cheese filling may be tough but don't let it stop you from making these muffins! You can still do the crumble topping with vegetable oil instead of butter (or better yet, if you can find a butter substitute that tastes like butter..but I can find nothing like that here in the UK) and the batter with an egg replacer (I use EnerG and it works great for baking). Another heads-up about the crumble topping made with vegetable oil...because vegetable oil is a liquid at room temperature, the crumble topping will turn into a glaze if you leave them out (which I did of course) but its still delicious!
So, unless you are fortunate enough to find vegan cream cheese that bakes well, the cream cheese filling may be tough but don't let it stop you from making these muffins! You can still do the crumble topping with vegetable oil instead of butter (or better yet, if you can find a butter substitute that tastes like butter..but I can find nothing like that here in the UK) and the batter with an egg replacer (I use EnerG and it works great for baking). Another heads-up about the crumble topping made with vegetable oil...because vegetable oil is a liquid at room temperature, the crumble topping will turn into a glaze if you leave them out (which I did of course) but its still delicious!
I need to make this!
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