Okay, so these have a lot of ingredients, but you can make them in one bowl (except the crumble topping) so you don’t dirty up every dish in the kitchen! Plus, they’re oil-free, so they’re a little healthier than normal muffins.
Pumpkin Cranberry Muffins
1 1/4 cup flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp allspice
1/4 teaspoon salt
1 egg
1 cup sugar
1 cup pumpkin
1 cup fresh or frozen cranberries, chopped
Crumble Topping:
1/2 cup flour
1/2 cup brown sugar
3 tbsp butter, softened
- Preheat oven to 400. Line a muffin tin with 12 paper liners, or spray with non-stick spray. Mix together the crumble topping.
- Combine dry ingredients in a bowl. Add in egg, sugar, and pumpkin, stirring just until moistened. Fold in the cranberries gently.
- Divide evenly into 12 muffin cups, and top each generously with the crumble topping.
- Bake for 20-25 minutes.
Look very good!