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.
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