Streusel Topping

• 1

  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.)

Filling

• 2

  Blend together cream cheese and sugar and combine with egg and vanilla. Refrigerate.

Muffins

• 3

  Butter 18 standard-size (2½ x 1¼-inch) muffin cups. Preheat oven to 350˚F.

• 4

  Combine 2½ cups flour, baking powder, baking soda, salt, spice, and ¾ cup each granulated sugar and brown sugar in a large mixing bowl.

• 5

  Add 3 eggs, pumpkin puree and butter; mix until well blended. Blend in ginger root, orange zest and orange juice.

• 6

  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.

• 7

  Bake for 20 to 23 minutes or until muffins are firm.