Pumpkin Cranberry Muffins
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
Pumpkin muffins mixed with spices and sweet and tart cranberries topped off with a pecan oat crumble.
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
  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.
Recipe adapted from Beets and Blue Cheese
Recipe by Hezzi-D's Books and Cooks at https://www.hezzi-dsbooksandcooks.com/pumpkin-cranberry-muffins-pecan-oat-crumble-pumpkinweek/