Pumpkin Streusel Muffins

Since its October this is a MUST bake! The recipe adapted from Southern Living magazine (of course) and I changed the streusel crumb topping a bit....because quite frankly the their streusel was lacking....

Pumpkin Streusel Muffins
3/4 cup butter (1 1/2 sticks butter) softened
1 (8oz) package cream cheese
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 large eggs
3 cups all purpose flour
1 tsp pumpkin pie spice
1 tsp cinnamon
dash of nut meg
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 cups canned pumpkin
1/2 cup toasted chopped pecans
1 tsp vanilla extract

Pumpkin Pie Streusel
1/2 cup chopped pecans
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 TBSP all purpose flour
3 TBSP melted butter
1/2 tsp pumpkin pie spice

1.) Preheat oven to 350 degrees
2) Beat butter and cream cheese at medium speed with a heavy duty 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 6 ingredients , gradually add to butter mixture, beating at low speed.
6) stir in pumpkin and next 2 ingredients.
7) spoon batter into two 12 cup muffin pans (either in cups or lightly greased)
8) Stir together all ingredients of streusel in a separate bowl
9) Sprinkle with Pumpkin Pie Streusel.
10) Bake at 350 for 25 minutes or until a wooden tooth pick inserted in center comes out clean. Cool.

Enjoy with a cup of coffee :)

*Note: I think this recipe would taste great if you wanted to add some chocolate chips to the batter

Happy Fall Yall!