Pumpkin-Cranberry Crunch Muffins Recipe

Name: Pumpkin-Cranberry Crunch Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Unsalted Butter; 1/2 cups Sugar; 2 Eggs; 1 cup All-purpose Flour; 3/4 cups Whole Wheat Pastry Flour; 1 teaspoon Salt; 1 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Pumpkin Pie Spice; 1/4 teaspoons Cinnamon; 1/4 teaspoons Nutmeg; 1 cup Pumpkin Puree; 1/2 cups Maple Syrup; 1-1/4 cup Fresh Or Frozen Cranberries; 1-1/2 cup Granola Or Pumpkin Granola; 1-1/2 cup Powdered Sugar; 2 Tablespoons Orange Juice; 1/8 teaspoons Orange Extract

Servings: persons

1/2 cups Unsalted Butter
1/2 cups Sugar
2 Eggs
1 cup All-purpose Flour
3/4 cups Whole Wheat Pastry Flour
1 teaspoon Salt
1 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Pumpkin Pie Spice
1/4 teaspoons Cinnamon
1/4 teaspoons Nutmeg
1 cup Pumpkin Puree
1/2 cups Maple Syrup
1-1/4 cup Fresh Or Frozen Cranberries
1-1/2 cup Granola Or Pumpkin Granola
1-1/2 cup Powdered Sugar
2 Tablespoons Orange Juice
1/8 teaspoons Orange Extract

1
Heat oven to 350 degrees (F). Grease a muffin pan or 9x5x3-inch loaf pan.
2
In a mixer bowl cream the butter, gradually adding the sugar, until light and fluffy. Add eggs and beat until well combined. Set aside.
3
In a separate bowl combine the flours, salt, baking powder, baking soda and spices.
4
In another bowl mix the pumpkin and the maple syrup.
5
Stir half of the dry mixture into the butter mixture. Then stir in half of the pumpkin mixture. Repeat with remaining dry mixture and remaining pumpkin, mixing after each.
6
Gently fold in the cranberries.
7
Divide the batter evenly into the muffin cups (filled all the way up for large muffins or 3/4 for medium muffins). Sprinkle granola on top.
8
Bake for 25-30 minutes or until a toothpick comes out clean. Cool 10 minutes in the pan, then transfer the muffins to a wire rack to cool completely.
9
Stir together the powdered sugar, orange juice and orange extract and drizzle on top of the muffins before serving.

743

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 cups Unsalted Butter, 1/2 cups Sugar, 2 Eggs, 1 cup All-purpose Flour, and more.

Yes, Pumpkin-Cranberry Crunch Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin-Cranberry Crunch Muffins

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