• Preheat oven to 375℉.
• Line a large mini muffin tin with 16 mini tulip-style parchment paper liners. See notes for size variation.
• Set out milk and egg to reach room temperature.

MAKE THE STREUSEL

• Do this step first to allow the streusel time to dry out a bit.
• Melt butter.
• In a small bowl combine flour, brown sugar, cinnamon, and salt. Mix well.
• Pour butter over streusel mixture and mix with a fork until it resembles small crumbs.

PREP MUFFIN BATTER

• Add wet ingredients to a large mixing bowl: pumpkin, eggs, oil, milk, and vanilla. Next add 1/2 cup of granulated sugar and mix well with a metal whisk.
• In a medium mixing bowl, combine flour, cinnamon, baking powder, baking soda, and salt in medium bowl. Mix to evenly distribute ingredients.
• Add flour mixture to pumpkin mixture and stir with metal whisk until ingredients are evenly incorporated but not overmixed. Batter will be thick with a few small lumps remaining.
• Scoop batter into prepared muffin cups, adding 1.5 tablespoons of batter to each tall tulip liner.
• Top each muffin with a layer of chopped cranberries then a layer of streusel.

READY TO BAKE?

• Place muffin tray on the center rack with oven preheated to 375℉. Bake for 14 minutes or until a toothpick inserted into the center of a muffin comes out clean.
• Allow muffins 10 minutes to cool in the pan for best results. Then remove and transfer to a wire cooling rack to finish cooling before diving in. (Flavors will be more pronounced once fully cooled.) Enjoy!