Pumpkin Streusel Muffins

I’ve tested countless recipes and I feel like these are the most moist Pumpkin Streusel Muffins and gives the perfect balance of pumpkin flavors. It’s not too overwhelming yet you still know your biting into a pumpkin muffin

Course Appetizer, Dessert, Snack

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings Muffins

Calories 202kcal

Author Katie

Ingredients

For the Streusel Topping:

½ cup firmly packed light brown sugar
1 tablespoon all-purpose flour
1 tablespoon butter melted
¼ teaspoon pumpkin pie spice

For the Muffins:

¾ 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
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon table salt
1 16 oz. can of pumpkin puree
½ cup raisins
½ teaspoon vanilla extract

Instructions

Preheat the oven to 350°.
Make the streusel topping by combining the brown sugar, all purpose flour, pumpkin pie spice, and melted butter. Mix well until crumbly and set to the side.
Using an electric stand mixer, beat butter and cream cheese at medium speed until creamy. Gradually add brown and granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Stir together flour, pumpkin pie spice, baking powder, baking soda, and salt; gradually add to butter mixture, beating at low speed. Stir in pumpkin, raisins, and vanilla extract.
Spoon batter into 2 lightly greased (12-cup) muffin pans, filling two-thirds full. Sprinkle with streusel topping.
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.

Notes

The best part about large batches of muffins is freezing them! Let them cool completely before placing in an airtight container in the freezer. Thaw overnight for a quick breakfast.

Nutrition