Name: Pumpkin Cranberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Ingredients: 2 c. flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 1 c. sugar; 2 teaspoons pumpkin pie spice; 3/4 c. dried cranberries; 1 egg; 4 Tablespoons butter, melted; 1 teaspoon vanilla; 3/4 c. pumpkin puree; 1/4 c. applesauce; 1/2 c. oats; 1/3 c. flour; 1/3 c. brown sugar; 1 teaspoon pumpkin pie spice; 3 Tablespoons butter, melted; 1/4 c. pecans, chopped

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Pumpkin Cranberry Muffins are the perfect blend of sweet pumpkin and tangy cranberries, all packed into a mouth watering muffin.

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, spices, and even nuts to give the muffins a punch of flavor. One of my favorite things about muffins is a tasty crumble topping.

Since it’s fall I’ve been thinking pumpkin. I made cream cheese swirled pumpkin muffins and I made sourdough pumpkin 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.

ingredients:

all purpose flour (you can also use half AP flour and half whole wheat flour)
baking powder
baking soda
salt
butter (I prefer salted in this recipe)
granulated sugar
pumpkin pie spice (or make your own-see below!)
dried cranberries (I usually use Craisins)
egg
vanilla extract
pumpkin puree (don’t use pumpkin pie filling, only pumpkin puree)
applesauce

The base of the muffin is a classic muffin recipe. I combined the flour, baking powder, baking soda, and salt in a bowl. Then I creamed together the butter and sugar in another bowl, added in the egg and vanilla, and mixed well.

Next I combined the wet and dry ingredients and mixed them together. Then I added in pumpkin and pumpkin pie spice to give it that fall flavor.

how do you make pumpkin pie spice?

You can make your own pumpkin pie spice if you have a well stocked spice cabinet. To make pumpkin pie spice you will combine 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 1 1/2 teaspoons ground nutmeg, and 1 teaspoon ground cloves together in a bowl. Mix well then keep in a jar in your pantry for up to 1 year.

The last thing I put in were the dried cranberries. The cranberries just get folded into the batter so that they are evenly distributed.

can I use another fruit instead of cranberries?

If you don’t want to put dried cranberries in the bread other options would be dried apricots, dried dates, dried cherries, or dried apples. Any of these pair well with the pumpkin flavor.

After pouring the batter into the muffin cups I mixed up a tasty crumble to go on top. The crumble consists of oats,butter, flour, brown sugar, pumpkin pie spice, and pecans. It gets sprinkled over top of the muffins.

what Nut can I substitute for the pecans?

Other nuts that work well with pumpkin and in this recipe would be hazelnuts, walnuts, or toasted almonds. If you don’t want nuts in the crumble at all you can simply leave them out of the recipe.

These muffins baked up nice and tall and smelled amazing from all the spices. The crumble mixture broke up over top of the muffins but there was still plenty of it on top.

More pumpkin recipes:

The sweet and tart cranberries were delicious with the savory pumpkin. The sweet crumble with pecans on top added a nice sweetness and crunch. These muffins smell and taste like fall.

Store the muffins in an air tight container for up to 4 days. They are great for breakfast, snack, or even dessert!

If you’ve tried my Pumpkin Cranberry Muffins or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on: