Pumpkin Cranberry Muffins

Pumpkin and cranberries  Рtwo flavors that scream fall.

pumpkin cranberry

I have my iPhone to blame – or credit – for these lovely, festively red muffins.

Surely you’ve seen those PSAs about the dangers of texting while driving. Or perhaps such texting is illegal in your state, as it is in mine, and you’ve been pulled over for it. To the list of dangerous texting behaviors we should add “texting while baking.” I set out determined to make a batch of muffins that screamed fall. And what’s more fall than pumpkin, cranberries, and warm oatmeal on a cold morning? It may be a little early for Thanksgiving, the one day when cranberries come out to play in houses across the country, but I saw a Christmas ornament display in Kohls the other day. The lesson? It’s never too early for anything. Cranberries, with their luscious reddish-purple color and tart taste, say Christmas to me as much as Thanksgiving. I grew up with cranberry-flavored candies tucked in the holiday tins scattered around the house during December. So these muffins may have said fall, but they were also like an October frost: unexpected, early, and somehow invigorating.

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But back to texting. That’s what I was trying to do while simultaneously prepping these muffins. You can probably guess what happened. I forgot the eggs – forgot them until I had filled the twelve cavities of my muffin tin three-fourths of the way full and sprinkled the oat streusel on top of each. It was the equivalent of rear-ending someone while LOL-ing with a friend on my iPhone. For what it’s worth, the conversation did require some brainpower – a friend with whom I’d just spent three hours shopping for a suit texted me to ask whether I thought he needed a size 40 jacket or whether he could get away with the tempting size 38 available on eBay for a mere $50. I resisted the urge to say how the hell do I know? and formulated some coherent reply . . . while simultaneously dolloping eggless spoonfuls of muffin batter into the tin.

So let’s just say that I didn’t follow the recipe as written. I swore (I do that too much), scooped the batter – streusel, cooking spray, and all – back into the bowl and beat in two eggs. That’s how my muffins ended up naked on top . . . and that’s how I decided to toss some cranberries in my mini food processor and sprinkle the results on each muffin. Hence, the perfect muffins for Christmas – in October.

You can wait to make these until Yuletide, but be warned: you’ll be missing a great pre-Halloween pumpkin treat.

cranberry pumpkin 2

Cranberry Pumpkin Muffins

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 12 muffins


For the Muffins

1 cup pumpkin puree

1 cup old-fashioned oats

3/4 cup whole wheat flour

3/4 all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1 1/2 tsp. cinnamon

1/4 tsp. ginger

1/4 tsp. nutmeg

1/4 tsp. cloves

2 large eggs

1/2 cup brown sugar

1/4 cup canola oil

1/2 cup buttermilk

1 tsp. vanilla

1/4 cup maple syrup

1 cup chopped cranberries

For the streusel

3 Tbs. whole wheat flour

2/3 cup old-fashioned oats

1/2 cup brown sugar

1/2 tsp. cinnamon

3 Tbs. butter, chilled

1 Tbs. maple syrup


Preheat the oven to 350.

Make the streusel topping. Mix flour, oats, sugar, and cinnamon in a small bowl. Cut in butter and stir in maple syrup. Set aside.

Make the muffins. Place the oats in a food processor and pulse until they have the consistency of flour. Mix oat flour, whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and spices in a medium bowl and whisk together.

In a large bowl, beat together sugar and eggs. Whisk in oil, buttermilk, vanilla, and maple syrup. Beat in pumpkin puree.

Pour the wet ingredients into the dry and mix until combined. Fold in the cranberries.

Spoon the batter into a muffin tin coated with cooking spray. Sprinkle each with the streusel topping.

Bake for 25-30 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool in pan for 10 minutes before turning out onto a wire rack to cool completely.

Recipe from Yummy Addiction



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