Pumpkin cranberry muffins
Favorite fall flavors unite in a sweet muffin bursting with tart, juicy cranberries
These muffins are like pumpkin pie for breakfast – they’re that good! To make them even better, we replaced some of the oil with banana to cut back on fat and sugar and added whole wheat flour for extra fiber. But don’t let the health talk fool you – these muffins are absolutely delicious.
It’s super easy to double this recipe and put away a few dozen muffins for a rainy day. You can also bake the batter in a loaf pan and call it pumpkin cranberry bread. Two recipes in one and two topping choices – we really need to stop spoiling y’all.
- 1 1/2 cup white whole wheat flour
- 1 1/2 cup flour
- 2 1/2 cup sugar
- 1 heaping teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 15 ounces pumpkin puree
- 1/2 cup oil
- 1 large banana, mashed well
- 3 eggs, beaten
- 10 ounces fresh or frozen cranberries
- 1 cup gluten-free baking mix
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin pie spice
- 3/4 cup sugar
- 1/2 cup Earth Balance or coconut oil
- 1/2 cup shelled pumpkin seeds
For streusel topping:
Preheat oven to 350.
Whisk together flour, sugar, cinnamon, baking powder and soda. Add beaten eggs, mashed banana, oil and pumpkin and mix until just incorporated.
On a flexible chopping mat, cut cranberries in half. Add to muffin batter and mix.
Use ice cream scoop to fill muffin liners 2/3 full.
Mix streusel ingredients with the back of a fork, or your fingers, until combined and coarse crumbs are formed. Sprinkle over muffins. If you don't want to use streusel, sprinkle shelled pumpkin seeds instead.
Bake for 23-25 minutes, or until muffin tops spring back when lightly pressed. Cool on wire rack.
These muffins freeze very well – just wait until they are thoroughly cooled before transferring to an airtight container.
(Adapted from “Kosher by Design, Short on Time” by Susie Fishbein)