Pumpkin Cream Cheese Cupcakes

I ummed and aahed for ages with this recipe, because I have never made a strudel topping I wanted to try it but I diod n not want a dry cupcake. Apart from it creating a mound of washing up the recipe turned out just great

Ingredients

Cupcake

2 1/2 cups whole wheat flour

1 cup white flour

2 cups sugar

2 teaspoons baking powder

2 teaspoons cinnamon,

smidgen of allspice

1/2 teaspoon salt

2 large organic eggs

1 1/3 cups freshly roasted pumpkin

1/3 cup olive oil

2 teaspoons pure vanilla essence

Cream cheese topping

1 x 8 ounce package cream cheese

1 large organic egg

1 teaspoon pure vanilla essence

3 tablespoons mucavado sugar

Streusel topping

4 1/2 tablespoons flour

5 tablespoons white sugar

3/4 teaspoon cinnamon

3 tablespoons butter

5 tablespoons chopped toasted walnuts

Preheat oven to 375 degrees.

Method

Cupcakes

In a large bowl, sieve together the flour, sugar, baking powder, cinnamon and salt. Make a well in the centreand gradually incorporate eggs, mashed pumpkin, olive oil and vanilla. Beat together until smooth. Fill cups with pumpkin mixture to about a third full , add a teaspoon of cream cheese mixture and top with a little more cupcake mixture. Sprinkle on the streusel topping. Bake at 375 degrees for 20 to 25 minutes.

FILLING:
Beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth. Set aside.
STREUSEL TOPPING:

Mix flour, sugar, cinnamon and pecans.Add butter and cut it in with a fork until crumbly. Set aside.