Saturday, December 17, 2016

Pumpkin Oat Cranberry Muffins

Updated August 2019

Power packed with fresh pumpkin puree, rolled oats and dried cranberries, these muffins are a great "pick me up" breakfast on the go.

They're very quick and easy to make. Leave out the dried cranberries and use raisins instead if you'd prefer. Like toasted nuts? Add 1/2 cup chopped pecans or walnuts for a nice crunch.

1 cup all-purpose flour
1/2 cup packed brown sugar
2 tsp baking powder
1 tsp pumpkin pie spice 
1/2 tsp salt
1/4 tsp baking soda
1 egg, lightly beaten
3/4 cup fresh pumpkin puree
1/4 cup milk
1/4 cup canola oil
1 cup old-fashioned oats
1/2 cup dried cranberries (or raisins)
1/2 cup chopped toasted pecans or walnuts (optional)


1/3 cup packed brown sugar
1 tablespoon all-purpose flour
3/4 teaspoon pumpkin pie spice
1 tablespoon cold butter

Preheat oven to 375. In a large bowl, combine the first six ingredients. Combine the egg, pumpkin, milk and oil; add to the dry ingredients just until moistened. Stir in oats and dried cranberries or raisins. Stir in chopped nuts if using.

Fill greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the brown sugar, flour and pie spice; cut in butter until crumbly. Sprinkle 1 rounded teaspoonful over each muffin.

Bake for 15-20 minutes or until a toothpick comes out clean.

Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Yield: 1 dozen



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