Cranberry Pumpkin Muffins
Pumpkin muffins with fresh cranberries and pumpkin spice streusel topping.
Equipment
- 1 regular muffin tin
- 12 Paper muffin tin liners If you haven’t used parchment liners, they are awesome. You can buy them on Amazon.
Ingredients
Muffin Batter
- 1 1/4 cups all purpose flour
- 1 cup light brown sugar
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 1/2 tsp. pumpkin pie spice
- 1 large egg
- 1/2 cup pumpkin puree (we use canned pumpkin)
- 1/4 cup vegetable oil (like canola)
- 1/4 cup apple juice
- 1 cup fresh or frozen cranberries
Streusel Topping
- 2 tbsp. all-purpose flour
- 1/4 cup light brown sugar
- 1/2 tsp. cinnamon
- 1/4 tsp. cardamom or pumpkin pie spice
- 1/8 tsp. salt
- 2 tbsp. canola oil
Instructions
- Line a muffin tin with paper or parchment liners. Preheat oven to 350 F. (If you are using parchment liners, you won’t need to spray inside the paper liner, but if you use paper liners, give the inside a quick once over with cooking spray.)
- Place all dries (flour, brown sugar, baking soda, salt and pumpkin pie spice) in a large mixing bowl.
- In a medium bowl, blend pumpkin puree, oil, egg, apple juice and cranberries. Stir the liquid ingredients into the dries and blend with a large spoon until integrated.
- In a small bowl, add the streusel ingredients and blend with a fork.
- Spoon the batter into the prepared muffin tins. Sprinkle a spoonful of the streusel topping over each.
- Bake for about 25 minutes, or until a toothpick comes out clean and the centers of the muffins spring back when touched with your finger.
- Remove from oven and either eat immediately or cool and refrigerate. These muffins also freeze well, in case you are doing some early holiday baking!
