PUMPKIN STREUSEL MUFFINS

By á-48041

Makes 2 dozen muffins or 2 8x4 loaves

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 tsp. pumpkin pie spice
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. table salt
• 1-1/2 cups canned pumpkin (15 oz. can)
• 1/2 cup toasted chopped pecans (I don't always toast)
• 1/2 cup sweetened dried cranberries (Craisins)
• 1/2 tsp. vanilla extract
• PUMPKIN PIE STREUSEL
• Stir together 1/2 cup chopped pecans, 1/2 cup firmly packed light brown sugar, 1 TBsp. all-purpose flour, 1 TBsp. melted butter, and 1/4 tsp. pumpkin pie spice.

Preparation

Step 1

1) Preheat oven to 350°. Beat butter and cream cheese at medium speed with 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 muffin pans, filling two-thirds full. Sprinkle with Pumpkin Pie Streusel. I use two loaf pans.

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