Pumpkin Streusel Muffins

By BearForce

Ingredients

• For the cinnamon streusel topping:
• 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 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
• 1/2 cup toasted chopped pecans
• 1/2 cup sweetened dried cranberries
• 1/2 tsp. vanilla extract
• 1/4 cup all-purpose flour
• 1/4 cup brown sugar
• 2 teaspoons cinnamon
• 2 tablespoons unsalted butter, cut into bits

Preparation

Step 1

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

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 muffing pans, filling 2/3 full. Sprinkle with Pumpkin Pie Streusel.

4. Bake for 25 minutes. Cool in pans on wire racks for 5 minutes; remove and cool 20 more minutes.