Pumpkin Cranberry Crunch Muffins

I initially tried to distance myself from the "Pumpkin Flavored Everything" crowd. But here's the brutal truth... pumpkin is delicious. Sweet, savory. Quick breads, pies, lattes, chili, cornbread. It's a downright tasty and versatile ingredient. So guess what - I suppose I'm that Pumpkin Flavored Everything Bitch. 'Tis the season. Eat a muffin and be merry!

Pumpkin Cranberry Crunch Muffins

Ingredients

·       1 ½ cup sugar

·       ½ cup vegetable oil

·       2 eggs

·       1/3 cup milk

·       1 tbsp vanilla extract

·       1 cup pumpkin puree

·       1 ¾ cup flour

·       ½ tsp salt

·       1 tsp baking soda

·       ½ tsp baking powder

·       1 tsp cinnamon

·       1 tsp ground ginger

·       ½ tsp ground clove

·       ½ tsp nutmeg

·       1 ¼ cup fresh cranberries

·       1 cup pecans, finely chopped

·       ½ cup turbinado sugar

Preheat oven to 350F. Line a large muffin pan with paper cups or parchment. Grease the paper.

Whisk together the sugar, oil, eggs and milk in a large bowl. Stir in the vanilla and pumpkin. Sift over the flour, salt, baking soda, baking powder and spices. Fold in the fresh cranberries.

Divide the muffin batter evenly between 12 large muffin cups. The cups should be about two-thirds full. Top each muffin with a healthy tablespoon of chopped pecans and a teaspoon of turbinado sugar. Don’t be shy.

Bake for about 40-45 minutes or until a toothpick inserted comes out clean. Reduce time if using standard muffin tin.

Allow muffins to cool slightly before serving or serve at room temperature. Store in air tight container once fully cooled.

Make 12 large muffins or 18 standard muffins 

Gluten Free Friendly!

Substitute the flour for a GF flour blend. I’d recommend Cup4Cup for this recipe.