Pumpkin Cream Cheese Muffins With Walnut Streusel

• 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
2. FOR THE MUFFIN BATTER:rnMix flours, baking powder, baking soda, spices & salt in a bowl with a whisk.rnIn a separate bowl combine the eggs & sugar, whisking until well combined- about 1 minute.rnDrizzle cool butter into eggs & sugar, whisk to combine - then add oil, buttermilk and vanilla & whisk to combine.rnAdd pumpkin puree to wet mixture and whisk until well combined.rnPour flour mixture into wet mixture & gently fold until no flour streaks remain (do not over mix)
3. FOR THE FILLING:rnMix cream cheese & maple syrup together in a bowl until smooth
4. FOR THE STREUSEL:rnMix walnuts, flour, sugar, cinnamon & salt together in a bowl.rnDrizzle 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.
5. FINAL STEPS:rnFill each muffin well, evenly distributing the batter among all of the wells.rnDip your index finger into a small dish of water and create a well in the center of each muffin for the cream cheese mixture.rnFill each muffin center with 1 tbsp of the cream cheese mixture.rnTop each muffin with streusel, lightly pressing the streusel into the top of the muffins.rnBake muffins for 17 minutes.rnRemove from oven and let cool in muffin tin set on a cooling rack.

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Taken from food52.com/recipes/38878-pumpkin-cream-cheese-muffins-with-walnut-streusel (may not work)