In a small bowl combine flour and sugar and use a fork to mix in softened butter. Set aside. (Walnuts will brown better if left to be sprinkled on top of streusel.)
Blend together cream cheese and sugar and combine with egg and vanilla. Refrigerate.
Butter 18 standard-size (2½ x 1¼-inch) muffin cups. Preheat oven to 350˚F.
Combine 2½ cups flour, baking powder, baking soda, salt, spice, and ¾ cup each granulated sugar and brown sugar in a large mixing bowl.
Add 3 eggs, pumpkin puree and butter; mix until well blended. Blend in ginger root, orange zest and orange juice.
Fill 18 muffin cups about ¼ to ⅓ full with muffin batter. Top with 1 tablespoon of filling then add muffin batter until the cups are about ¾ full. Sprinkle each muffin with Streusel mixture and top with nuts.
Bake for 20 to 23 minutes or until muffins are firm.
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