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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 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Muffins
Keyword: baking, Breakfast
Servings: 12 muffins
Author: Barbara Schieving



  • 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


  • 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.