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Pumpkin Streusel Muffins

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 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 30 Muffins
Author Katie


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


  • 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.