Food and Recipes Recipes Pumpkin Streusel Muffins Be the first to rate & review! 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. By Southern Living Editors Published on July 17, 2018 Print Rate It Share Share Tweet Pin Email Photo: Hector Sanchez; Styling: Heather Chadduck Hands On Time: 20 mins Total Time: 1 hrs 15 mins Yield: 2 dozen 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 Directions 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. Stir together flour and next 4 ingredients; gradually add to butter mixture, beating at low speed. Stir in pumpkin and next 3 ingredients. Spoon batter into 2 lightly greased (12-cup) muffin pans, filling two-thirds full. Sprinkle with Pumpkin Pie Streusel. 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: We tested with Craisins Original Dried Cranberries. Rate it Print