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
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Servings: 30 Muffins
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.
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