Fall calls for pumpkins! Everyone has a great pumpkin pie recipe... What else can we do with pumpkin, besides carving it? Try these muffins! They are great, and kids love it too!
Makes 12 muffins
4 apples (Honeycrisp or Granny Smith), diced small
1 Tbsp brown sugar
1/2 tsp cinnamon
1/2 bag fresh cranberries
1 1/2 cup (200g) flour (I used white whole wheat)
1/2 cup (75 g) brown sugar
1/2 cup butter (120g) room temperature
1/2 15-oz can pureed pumpkin (75g)
1/2 cup sour cream
1 Tbsp sugar
2 tsp pumkin spices (I mixed nutmeg, cinnamon and ground clove)
1 tsp baking soda
1 tsp baking powder (optional)
2 large eggs
Mix together the apples, cranberries, sugar and cinnamon. Set aside.
Line the muffin pan with paper cups and spray with baking oil.
Preheat the oven to 350F.
Combine the flour, brown sugar and butter in the bowl of an electric mixer set with the whisk. Beat until mixture resembles coarse meal. Set aside 2/3 cup of this mixture for the topping.
Add the pumpkin, sour cream, sugar, spices, baking soda and baking powder (optional) to the remaining flour mixture and beat until smooth. Add the eggs and beat until well incorporated.
Add to the apple cranberries bowl and mix to incorporate the fruits evenly.
Scoop the batter into the prepared muffin pan. Sprinkle with the reserved topping and bake for 25 minutes, checking after 20 minutes with a toothpick.
Remove from the oven and let cool and enjoy!
You can freeze in zip loc bags. Remove from bag and microwave for 1 minute.