Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tbsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 cup pumpkin puree
  • 1/2 cup coconut sugar
  • 1/3 cup coconut oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 8 oz low-fat cream cheese
  • 1 large egg
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/2 cup chopped walnuts
  • 3 tbsp unsalted butter
  • 1/2 tsp cinnamon

Instructions:

  1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt until fully combined.
  3. In a large bowl, beat the pumpkin puree, coconut sugar, melted coconut oil, egg, and vanilla extract until smooth. Gradually fold in the dry ingredients until just combined.
  4. In a separate bowl, beat the softened cream cheese, egg, maple syrup, and vanilla until the mixture is smooth and free of lumps.
  5. In a small bowl, combine the flour, brown sugar, chopped walnuts, cinnamon, and cubed cold butter, mixing until crumbly.
  6. Divide the pumpkin batter evenly among the muffin liners. Spoon a dollop of the cream cheese filling into the center of each muffin.
  7. Top each muffin with a generous pinch of the walnut streusel.
  8. Bake for 20 minutes or until a toothpick inserted into the cake portion comes out clean.