Pumpkin usually takes center stage throughout the Fall season. And I'm largely okay with that. But there are so many other delightful ingredients you can reach for this time of year. I figured, why not mix them into the very same breakfast treat? Pumpkin, apple, cranberry, pecan... All the tasty flavors of Fall jam-packed into one muffin!
I love this recipe in particular because of the combination of flavors and textures. The muffin itself is kept tender and moist with the addition of pumpkin puree. Apples lend a juicy, tart flavor. Cranberries are sweet and chewy. And the pumpkin seeds make for a delightfully crispy, crunchy muffin top. Plus, they just look downright Autumnal!
Autumn Harvest Muffins should definitely make an appearance on your next brunch buffet.
Autumn Harvest 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
· ½ cup pecans, chopped
· 1 granny smith apple, peeled and diced fine
· ¼ cup dried cranberries
· ¼ cup pumpkin seeds
· Turbinado sugar
Preheat oven to 350F.
Whisk together the sugar, oil, eggs and milk. Stir in the vanilla and pumpkin. Sift over the flour, salt, baking soda, baking powder and spices. Fold in the pecans, apple, and cranberries.
Using a large ice cream scoop, spoon the batter into greased and lined muffin tins. Top each muffin with a sprinkle of pumpkin seeds and turbinado sugar
Bake for 30-35 minutes until an inserted toothpick comes out clean.
Allow the muffins to cool on a wire rack.
Makes 16 muffins
GF Friendly
Gluten Free Friendly!
Substitute the flour for a GF flour blend. I’d recommend Cup4Cup for this recipe.
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