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Pumpkin Streusel Muffins

Perfect for breakfast or a snack, these Pumpkin Streusel Muffins are easy to make and great to have in the freezer for when company pops over. To really enhance the spice flavor, make your own pumpkin pie spice.
Plan Ahead Note: the butter, cream cheese, and eggs need to be brought to room temperature.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 2 dozen
Course: Halloween
Ingredients Method Notes

Ingredients
  

Pumpkin Muffins
  • ¾ cup butter softened
  • 1 8oz. pkg. cream cheese softened
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 2 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups canned pumpkin
  • ½ teaspoon vanilla extract
Pumpkin Pie Streusel
  • ½ cup firmly packed light brown sugar
  • 1 Tablespoon all-purpose flour
  • 1 Tablespoon melted butter
  • ¼ teaspoon pumpkin pie spice

Method
 

Pumpkin Muffins
  1. Preheat oven to 350°.
  2. Beat butter and cream cheese at medium speed with an electric stand mixer until creamy.
  3. Gradually add sugars, beating until light and fluffy.
  4. Add eggs, 1 at a time, beating just until blended after each addition.
  5. Stir together flour and next 4 ingredients.
  6. Gradually add to butter mixture, beating at low speed.
  7. Stir in pumpkin and next 3 ingredients.
  8. Spoon batter into 2 lightly greased (12-cup) muffin pans, filling ⅔ full.
  9. Sprinkle with Pumpkin Pie Streusel.
  10. Bake at 350° for 25 minutes or until a wooden pick inserted into center comes out clean. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks and cool for 20 minutes.
Pumpkin Pie Streusel
  1. Stir together the light brown sugar, flour, melted butter, and pumpkin pie spice with a fork until crumbly.

Notes

Recipe adapted from Southern Living Magazine