I fear that the Autumn season is very close to ending here in Alaska. For the past few days, it has looked like it could start snowing out at any minute, and almost every tree has lost its leaves.
Even though it looks like we’re about to head into the Winter season, I’m still hoping that Autumn hangs on a little longer, because I still have a bunch of Fall recipes I’d like to whip up.
Speaking of Fall recipes, here’s a tasty muffin that is perfect for this time of year – Pumpkin Cranberry Oat Muffins!
The pumpkin and cranberries pair beautifully together in this muffin, and the oats add great texture. And, what’s not to love about streusel topping. It’s the “icing on the cake” – or muffin, in this case. 😉
1 cup all-purpose flour
1/2 cup brown sugar, packed
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 egg, lightly beaten
3/4 cup pumpkin puree
1/4 cup milk
1/4 cup canola oil
2 envelopes Quaker Maple & Brown Sugar Instant Oatmeal
1/2 cup Craisins dried cranberries
1/3 cup brown sugar, packed
1 tablespoon all-purpose flour
3/4 teaspoon pumpkin pie spice
1 tablespoon butter, cold
Preheat oven to 375 degrees. Grease and flour 12 muffin tins, or line with paper liners.
In a large bowl, combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt. Set aside.
In a medium bowl, combine the egg, pumpkin puree, milk and oil. Add to the dry ingredients and mix just until moistened. Stir in oatmeal and craisins.
Fill muffin cups two-thirds full.
For topping: In a small bowl, combine the brown sugar, flour and pumpkin pie spice. Cut in butter with pastry blender until crumbly. Sprinkle one rounded teaspoon of topping over each muffin.
Bake for 15-20 minutes, or until a toothpick comes out clean.
Cool in pan for 5 minutes, then remove from pan and let cool on a wire rack.
Makes 12 muffins.