Ingredients
Yield: 12 regular size cupcakes
Muffin:
2 cups all-purposed flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/4 cups pumpkin puree
3 eggs, lightly beaten
1/3 cup canola oil
1/2 teaspoon vanilla extract
Cream Cheese Mixture:
4 oz cream cheese, room temperature
1/3 cup granulated sugar
1 tablespoon vanilla extract
Topping:
1/3 cup sugar
1/2 cup all-purpose flour
1/4 cup walnut, chopped
3 tablespoon unsalted butter, melted
1 teaspoon ground cinnamon
Preparation
