Celebrate Fall with Pumpkin Muffins

Pumpkin Streusel MuffinsNothing says fall like the sweet, refined flavor of pumpkin baked into fragrant muffins. Our recipe ups the ante on ordinary pumpkin muffins with tart cranberries and crunchy pecans for a festive aroma. For a truly impressive finish, we top it all off with a mouthwatering pumpkin pie streusel topping. And the twist? You can make these muffins into loaves! Spoon batter into 2 greased 8- x 4-inch loaf pans, and bake 55 minutes.

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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 (recipe below)

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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: We tested with Craisins Original Dried Cranberries.

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.

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