Pumpkin-Cranberry Muffins
Ingredients
For the Streusel Topping
- ¼ cup butter softened
- ¼ cup white sugar
- ¼ cup firmly packed light brown sugar
- 1/3 cup all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
For the muffins
- 1 cup fresh cranberries, chopped
- 1½ cups flour
- 1½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon ginger
- 1 teaspoon salt
- ½ teaspoon baking soda
- 2 eggs
- 1 cup sugar
- 1 cup pumpkin puree not pumpkin pie filling
- ½ cup applesauce
- ¼ cup vegetable oil
- 1 teaspoon vanilla
- 1 cup pecans, chopped
Instructions
- Preheat oven to 375 degrees. Butter muffin tin; set aside.
For the streusel
- In a medium size bowl, mix together the sugars, flour, cinnamon, and nutmeg.
- Cut in the softened butter until mixture is crumbly. Set aside.
For the muffins
- In a large bowl, mix together the flour, cloves, cinnamon, baking soda, and salt. Set aside.
- In a medium bowl, lightly beat the eggs with a whisk or fork. Add the sugar, pumpkin, applesauce, oil, and vanilla. Mix well.
- Add wet ingredients to the dry ingredients and stir lightly just until the ingredients are combined. Over-mixing causes gluten to form from the flour and will make a tough, chewy muffin.
- Gently fold in the chopped cranberries and pecans.
- Spoon the batter into the muffin cups. This batter will make 12 beautiful muffins. The muffin cups will be full. Do not smooth out the batter - a peaked muffin looks great.
- Sprinkle the streusel topping over the top of each muffin.
- Bake on the middle rack in the oven for 20-25 minutes.These muffins take about 23 minutes in my oven. Your oven may cook differently, so test the muffins for doneness with a wooden toothpick inserted into the center of one of the muffins. The toothpick should come out clean - no raw batter clinging to it.
- Let the pan of muffins cool for 5 minutes, then carefully remove the muffins and place them on a rack to until cool. Store, loosely covered, at room temperature for up to 3 days.
Nutrition
Wash and pick through the cranberries. Discard any mushy cranberries, including any berries that have even a very small soft spot. The last thing you want to do is to bite into a berry that is going bad. Nope, nope, nope, you don’t want to eat a bad berry. Here’s a “Where’s Waldo”…can you see the bad berries. Hint: I made it REALLY easy for you. Look in the middle.
Krista
That is autumn in a muffin!!!!! Thanks for sharing at Church Supper. Have a great week!
Everyday Mom’s Meals