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.
For the muffins:
- 2 c. flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 c. sugar
- 2 teaspoons pumpkin pie spice
- ¾ c. dried cranberries
- 1 egg
- 4 Tablespoons butter, melted
- 1 teaspoon vanilla
- ¾ c. pumpkin puree
- ¼ c. applesauce
For the crumble:
- ½ c. oats
- ⅓ c. flour
- ⅓ c. brown sugar
- 1 teaspoon pumpkin pie spice
- 3 Tablespoons butter, melted
- ¼ c. pecans, chopped
- Preheat the oven to 350 degrees. Line a muffin pan with cupcake liners and set aside.
- 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.
- In a large bowl mix the egg, butter, vanilla, pumpkin puree, and applesauce together. Mix well.
- Add the dry ingredients to the wet ingredients and mix well. Batter will be thick.
- Spoon the batter into the prepared muffin tin, filling ¾ of the way full.
- In a small bowl combine all crumble ingredients. Sprinkle the crumble over top of the muffins.
- Bake for 28-30 minutes or until a toothpick inserted into the center comes out clean.
- 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
Here are today's #PumpkinWeek recipes:
Pumpkin Drink Recipes:
Pumpkin Spice Coffee Syrup from The Nifty Foodie.
Savory Pumpkin Recipes:
Chicken and Pumpkin Curry from A Kitchen Hoor's Adventures.
Pumpkin Beef Stew from Rants From My Crazy Kitchen.
Pumpkin-Poblano Salsa from Culinary Adventures with Camilla.
Pumpkin Risotto with Garlic and Sage from Making Miracles.
Pumpkin Sausage Mac and Cheese from Daily Dish Recipes.
Pumpkin Sausage Skillet Dinner from Cindy's Recipes and Writings.
Pumpkin Walnut Sage Pierogi from The Crumby Kitchen.
Savory Pumpkin Sage Biscuits from Kudos Kitchen by Renee.
Sweet Pumpkin Recipes:
Pumpkin Chess Pie from The Spiffy Cookie.
Pumpkin Chocolate Chip Cookies from Amy's Cooking Adventures.
Pumpkin Cranberry Muffins with a Pecan Oat Crumble from Hezzi-D's Books and Cooks.
Pumpkin Dump Cake from Seduction in the Kitchen.
Pumpkin-Nut Crumble Cake from Hardly A Goddess.
Pumpkin Pie Cream Puffs from Mildly Meandering.
Pumpkin Praline Cheesecake from A Day in the Life on the Farm.
Spice Cookies with Pumpkin Dip from An Affair from the Heart.
Stuffed Pumpkin Cupcakes from The Freshman Cook.
Whipped Pumpkin Pie Honey Butter from Love and Confections.
White Chocolate Pumpkin Biscotti from The Redhead Baker.