Pumpkin Streusel Muffins

6 Reviews
ADD YOUR REVIEW
Photo: Hector Sanchez; Styling: Heather Chadduck
Hands-on Time
20 Mins
Total Time
1 Hour 15 Mins
Yield
Makes 2 dozen
October 2013
RECIPE BY Southern Living

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

Step 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.

Step 2

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

Step 3

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

Step 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.

Step 5

Note: We tested with Craisins Original Dried Cranberries.

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Ratings & Reviews

Loula22's Review

Ellie0
November 01, 2013
I followed the directions exactly and these muffins turned out be be dense and lacking in flavor. They had an under baked texture although I made sure that a knife came out clean when the timer went off. I think that the large amount of cream cheese had something to do with the odd texture. For the amount of work these required, there are probably better pumpkin muffin recipes.

Ellie0's Review

Bookgirl67
November 03, 2013
N/A

lmldunn's Review

Mysstori
November 17, 2013
These were a little on the bland side. In addition to more pecan pie spice in the batter, mixing in the dry ingredients last would probably produce a better crumb. I found the instruction to mix dry ingredients before the pumpkin quite strange. The streusel topping would benefit from a pinch or two of salt (or use salted butter).

Mysstori's Review

Herbylakegirl
October 31, 2013
I made these last night and followed the recipe up until the streusel topping. I ran out of light brown sugar so I used dark brown. I know not a huge difference. But these were amazing. My mom took a bite and her eyes opened up wide. lol I brought them to work and they were a hit.

Herbylakegirl's Review

lmldunn
October 16, 2013
These are absolutely delicious! I did change the 3 cups flour to: 1 cup white flour, 1 cup whole wheat, and 1 cup oat bran flour....also splenda granular in place of the white sugar. Followed the rest and was very pleased with the results. Baking time was right on too. The pumpkin spice in the streusel topping really adds a nice touch. Could use double the streusel topping.

Amazing

Loula22
October 30, 2016
These are the best pumpkin muffins I've ever had! The cream cheese makes them so moist and the streusel topping is delicious. They are perfect, don't change up the recipe.
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