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Pumpkin Streusel Muffins

Photo: Hector Sanchez; Styling: Heather Chadduck
Hands-on time 20 mins
Total time 1 hr, 15 mins
Yield Makes 2 dozen
Pumpkins aren't just for carving! You choose—Make Pumpkin Streusel Muffins or loaves. For loaves, spoon batter into 2 greased 8- x 4-inch loaf pans, and bake 55 minutes.

Ingredients

  • 3/4 cup butter, softened
  • 1 (8-oz.) package cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1 1/2 cups canned pumpkin
  • 1/2 cup toasted chopped pecans
  • 1/2 cup sweetened dried cranberries
  • 1/2 teaspoon vanilla extract
  • Pumpkin Pie Streusel

How to Make It

  1. Preheat oven to 350°. Beat butter and cream cheese at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugars, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

  2. Stir together flour and next 4 ingredients; gradually add to butter mixture, beating at low speed. Stir in pumpkin and next 3 ingredients.

  3. Spoon batter into 2 lightly greased (12-cup) muffin pans, filling two-thirds full. Sprinkle with Pumpkin Pie Streusel.

  4. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes; remove from pans to wire racks, and cool 20 minutes.

  5. Note: We tested with Craisins Original Dried Cranberries.