Pumpkin Walnut Cream Cheese Muffins

Pumpkin Walnut Cream Cheese Muffins

With crunchy walnuts and chunks of cream cheese this easy pumpkin recipe is sure to please. Great for breakfast, snacking and school lunches!


  • 1 cup California walnuts, coarsely broken or chopped
  • 1/3 cup ginger, finely chopped, crystallized
  • 2 cups baking mix, prepared
  • 1 1/2 cups brown sugar
  • 1 tablespoon pumpkin pie spice
  • 1 cup pumpkin, canned
  • 1/2 cup milk
  • 1/4 cup butter, melted
  • 1 egg, beaten
  • 4 ounces cream cheese, cut into 1/2-inch cubes


  1. Preheat oven to 400°F. Lightly butter 12 muffin cups or line with paper liners.
  2. Stir together walnuts and ginger in a small bowl. Place half the mixture in a large mixing bowl and stir in dry ingredients. Whisk together pumpkin, milk, butter and egg in a medium bowl.
  3. Add to dry ingredients, stirring just until dry ingredients are moistened. Fold in cream cheese and spoon into prepared muffin cups; sprinkle with remaining walnut mixture.
  4. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.


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