Pumpkin Cranberry Muffins with a Pecan Oat Crumble #PumpkinWeek

It’s no secret that I make a lot of muffins.   I like to make them because they are good for an on the go breakfast, as a snack, or even as a healthier dessert.  I like combining different fruits and sometimes nuts to give the muffins a punch of flavor.  One of my favorite things about muffins is a tasty crumble topping.  Yum!

Since it’s fall I’ve been thinking pumpkin.  I made cream cheese swirled pumpkin muffins and I made pumpkin crunch muffins so now I was looking for a pumpkin muffin with fruit in it.   This is where I had trouble.  I wasn’t quite sure what fruits went with pumpkin.  After going through several recipes I thought that cranberries sounded the best with the pumpkin.

The base of the muffins is a classic muffin.   Then I added in pumpkin and pumpkin pie spice.   The last thing I put in were the dried cranberries.   After pouring them into the muffin cups I mixed up a tasty crumble with oats, pumpkin pie spice, and pecans and sprinkled it on top.

These muffins baked up nice and tall and smelled amazing from all the spices.   The sweet and tart cranberries were delicious with the pumpkin and the sweet crumble on top was awesome.  These muffins smell and taste like fall.

Pumpkin Cranberry Muffins

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Pumpkin muffins mixed with spices and sweet and tart cranberries topped off with a pecan oat crumble.

Author: Heather Lynne

Recipe type: Dessert

Serves: 12 muffins

Ingredients

For the muffins:

• 2 c. flour
• 1 t. baking powder
• ½ t. baking soda
• 1 t. salt
• 1 c. sugar
• 2 t. pumpkin pie spice
• ¾ c. dried cranberries
• 1 egg
• 4 T. butter, melted
• 1 t. vanilla
• ¾ c. pumpkin puree
• ¼ c. applesauce

For the crumble:

• ½ c. oats
• ⅓ c. flour
• ⅓ c. brown sugar
• 1 t. pumpkin pie spice
• 3 T . butter, melted
• ¼ c. pecans, chopped

Instructions

1. Preheat the oven to 350 degrees. Line a muffin pan with cupcake liners and set aside.
2. In a medium bowl combine flour, baking powder, baking soda, salt, sugar, pumpkin pie spice, and cranberries in a bowl. Mix well and set aside.
3. In a large bowl mix the egg, butter, vanilla, pumpkin puree, and applesauce together. Mix well.
4. Add the dry ingredients to the wet ingredients and mix well. Batter will be thick.
5. Spoon the batter into the prepared muffin tin, filling ¾ of the way full.
6. In a small bowl combine all crumble ingredients. Sprinkle the crumble over top of the muffins.
7. Bake for 28-30 minutes or until a toothpick inserted into the center comes out clean.
8. Remove from oven and allow muffins to cool for 5 minutes. Remove from muffin tin and cool completely on a wire rack.

Notes

Recipe adapted from Beets and Blue Cheese

3.3.3070

Here are today’s #PumpkinWeek recipes:

Pumpkin Drink Recipes:

Pumpkin Spice Coffee Syrup from The Nifty Foodie.

Savory Pumpkin Recipes:

Sweet Pumpkin Recipes: