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    Home » Recipes » Breakfast » Muffins

    Whole Wheat Pumpkin Cranberry Streusel Muffins

    Published by Melissa on October 25, 2013 | Updated June 10, 2022 | 16 Comments

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    Featured Image for post Whole Wheat Pumpkin Cranberry Streusel Muffins

    Light and airy whole wheat pumpkin muffins studded with dried cranberries and crowned with a sweet cinnamon streusel topping. 

    I love weekend mornings because my family always (well almost always) eats breakfast together. There’s nothing like the smell of something wonderful baking in the oven to draw people in to the kitchen.

    Whole-Wheat-Pumpkin-Cranberry-Streusel-Muffins-4-Barbara-Bakes

    Since I’ve had pumpkin recipes on the brain lately, I decided pumpkin muffins were in order. I combined my favorite Banana Bread recipe with my favorite Blueberry Streusel Muffin recipe and added cranberries because they seemed like a perfect pair. If you’re not a fan of dried cranberries, raisins or nuts would make a good substitute.

    Whole-Wheat-Pumpkin-Cranberry-Streusel-Muffins-Barbara-Bakes

    The sugary streusel topping is one of our favorites, it adds a little extra sweetness and crunch to the muffins. The muffins are best eaten the day they’re baked when the streusel is still crunchy. Although, I think I did finish off the last two muffins the next day before anyone else got up.

    Featured Image for post Whole Wheat Pumpkin Cranberry Streusel Muffins
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    5 from 1 vote

    Whole Wheat Pumpkin Cranberry Streusel Muffins

    Prep Time15 mins
    Cook Time25 mins
    Total Time40 mins
    Course: Muffins
    Servings: 12 muffins
    Author: Barbara Schieving
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    Ingredients

    Muffins

    • 1 ¾ cups whole wheat pastry flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • ½ teaspoon pumpkin pie spice
    • 1 teaspoon ground cinnamon
    • 1 cup pumpkin puree
    • ¾ cup sugar
    • ¼ cup butter melted
    • ½ cup low fat sour cream
    • 2 eggs
    • 1 teaspoon vanilla
    • 1 cup dried cranberries

    Streusel Topping

    • 4 tablespoons sugar
    • 1 tablespoon flour
    • ½ teaspoon cinnamon
    • 2 teaspoons vegetable oil

    Instructions

    • Preheat oven to 350º. Lightly grease a muffin tin with cooking spray, or line with paper muffin liners.
    • Prepare streusel topping: In a small bowl, whisk together 4 tablespoons sugar, 1 tablespoon flour, and ½ teaspoon cinnamon. Add 2 teaspoons oil and mix together until you have a sandy texture; set aside.
    • In a mixing bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon; set aside.
    • In a large mixing bowl, combine pumpkin, sugar and melted butter; add sour cream, eggs, and vanilla and beat at medium speed until well blended.
    • Add flour mixture and stir until just combined. Stir in cranberries.
    • Divide batter evenly into 12 muffin cups. Sprinkle muffins with streusel topping.
    • Bake at for 20 to 25 min, until a tester inserted into the center comes out clean.
    • When muffins are done, cool for a few minutes in the muffin pan before removing to cool on a wire rack.

    More muffin recipes you might like:

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    « Caramel Apple Streusel Tarts
    Pumpkin Chocolate Chip Bites »
    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Susan Martin

      March 07, 2017 at 3:32 pm

      These were absolutely delicious! I added 1/4 cup toasted wheat germ to the batter as it was very moist and also 1 Tablespoon on wheat germ to the topping. Gave it a nice healthy crunch.

      Now that pumpkin comes in 15 oz cans there’s not quite enough to make two 1 cup portions. I measured this can, and got a little over a cup and half. I split it 50/50 but what are your thoughts on pumpkin’s smaller can size and the effect in baking recipes with a little less? Do you do the same or do you use exactly 1 cup? Keep the awesome recipes coming.

      Reply
    2. Nagi@RecipeTinEats

      August 09, 2016 at 7:51 pm

      How delightful! If I’ll be able to get some pumpkins, I will definitely try making these!

      Reply
    3. Sooz

      October 15, 2015 at 5:20 pm

      These were the perfect way to use the other half of the can of pumpkin left over from your fabulous pumpkin caramel PC cheesecake. Thanks for sharing your baking knowledge! Both recipes followed closely and both turned out perfectly.

      Reply
    4. Nutmeg Nanny

      November 02, 2013 at 10:06 am

      Oh wow, these look delightful!! I bet they taste just perfect 🙂

      Reply
    5. Vickie

      October 31, 2013 at 5:52 am

      I baked these last night and they came out perfect! I didn’t make any substitutions to the recipe. I love using whole wheat flour and the whole wheat pastry flour really works well in this muffin. My co-workers are very thankful for their Halloween treats! Happy baking!

      Reply
      • Barbara Schieving

        October 31, 2013 at 6:25 am

        What a fun treat to take to your co-workers for Halloween. So glad you took the time to let me know they were a hit. Happy Halloween!

        Reply
    6. Letty Flatt

      October 28, 2013 at 9:30 pm

      I see you are using ww pastry flour. I am preferring that over white unbleached these days at home!

      Reply
    7. Laura @ Lauras Baking Talent

      October 26, 2013 at 7:05 pm

      These look great! I bet they tasted and smelled great while you were baking them 🙂

      Reply
    8. 2 Sisters Recipes

      October 26, 2013 at 10:40 am

      OH Barb, I am in love with anything Pumpkin these past few weeks, and the evidence is starting to show on my hips as well. You did a delicious job combining the two recipes to come up with a marvelous muffin as these! wonderful recipe!

      Reply
    9. Angie@Angie's Recipes

      October 25, 2013 at 8:49 pm

      A perfect fall weekend breakfast, Barbara. The streusel is irresistible!

      Reply
    10. Maureen | Orgasmic Chef

      October 25, 2013 at 7:24 pm

      Streusel topping on a muffin gets my attention every single time! These look so good!

      Reply
    11. Carol

      October 25, 2013 at 6:51 pm

      Mmmmmm-those look so good!

      Reply
    12. angela@spinachtiger

      October 25, 2013 at 5:32 pm

      I’ll bet your house smelled so good. Loved that streusel topping.

      Reply
    13. ashley - baker by nature

      October 25, 2013 at 12:05 pm

      I love that these have pumpkin AND cranberries! Perfect-o.

      Reply
    14. Jenn

      October 25, 2013 at 11:47 am

      The perfect fall muffin.

      Reply

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