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Pumpkin Streusel Muffins (Southern Living)


A crunchy streusel tops these moist spiced muffins.

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Rate this recipe 4/5 (13 Votes)


  • Muffins:
  • 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:
  • 1/2 cup chopped pecans
  • 1/2 cup firmly packed light brown sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon butter, melted
  • 1/4 teaspoon pumpkin pie spice
  • Stir together pecans, brown sugar, flour, melted butter, and pumpkin pie spice.


Adapted from


Step 1

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.

Note: Tested with Craisins Original Dried Cranberries.

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