Ingredients: |
Ingredients: For toppings
1/2 stick of softened butter
1/4 c. all- purpose flour
1/4 c. dark brown sugar
1/4 c. granulated sugar
1/2 tsp. cinnamon
1/2 c. rolled oats
pinch salt
For muffins
1 c. all-purpose flour
1c. white whole-wheat flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground all-spice
1/4 tsp. cardamom
1/4 tsp. ground clove
1/2 tsp. salt
3/4 cup (1 1/2 sticks) butter, melted and cooled
1 c. dark brown sugar
2 eggs
1 tsp. vanilla extract
1 c. canned pumpkin
1 apple, peeled, cored and grated ( about 3/4 cup)
1/2 c. chopped, toasted pecans
1/2 c. dired cranberries
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Directions: |
Directions:Preheat oven to 375ºF
Coat a 12-cup muffin tin with cooking spray or line with muffin paper.
To make the topping, in a medium bowl, rub together the butter, flour, brown sugar, granulated sugar, cinnamon, oats and salt until crumbly and well combined. Set aside.
To make the muffins, in a large bowl, whisk together both flours, the baking powder, baking soda, cinnamon, ginger, allspice, cardamom, clive and salt.
In another bowl, whisk together the melted butter and brown sugar. Whisk in the eggs and vanilla, then stir in the pumpkin. Gently but thoroughly mix in the dry ingredients, mixing until just incorporated. Stir in the apple, pecans and cranberries. Divid the batter between the prepared muffin cup.
Sprinkle a bit of the topping over each muffin, Bake for 20 to 25 minutes, or until a wooden pick inserted in the pan 5 minutes, then finish cooling on a rack. |
This recipe for Fall Harvest Muffins is from