Pumpkin Cranberry Muffins with Streusel Topping
These Pumpkin Cranberry Muffins have a streusel topping, and can be mixed up in ten minutes or less! This is the best pumpkin muffins recipe from scratch!
Servings 6
Ingredients
- 1/2 cup butter melted
- 1/2 cup sugar
- 2 eggs
- 3/4 cup pumpkin
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon cloves
- 1 teaspoon baking soda
- 1 1/2 cups flour
- 1 cup fresh cranberries
Streusel:
- 3/4 cup flour
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
- 5 tablespoons butter softened
Instructions
- Preheat oven to 350F. Line a muffin tin with paper liners, or spray well with cooking spray.
- In an mixing bowl, stir together the butter and sugar. Whisk eggs and pumpkin in until smooth.
- Sprinkle the spices and baking soda over top and stir in. Mix in flour until just combined, then fold in cranberries.
- In a second small bowl, stir together the flour, brown sugar and cinnamon until even. Use your fingers, a fork, or a pastry cutter to mix in the butter until coarse crumbs form.
- Spoon batter until cups are ¾ filled. Sprinkle with crumb topping and press lightly to adhere.
- Bake in preheated oven for 25-30 minutes, or until tops are domed and an inserted toothpick comes out clean. Cool slightly on cooling rack.