So, what’s a girl to do on the weekend? Bake muffins, of course. (She also cooks lunches and dinners for the next week, reads books and newspapers, writes – which she needs to do more often, and goes for blissful runs on lovely Autumn mornings….)
I grabbed a can of pumpkin (which was on special at the grocery store – its all about being thrifty this holiday season) and looked for a good recipe. I decided to go with pumpkin-cranberry muffins (since I’ve had a bag of frozen cranberries in my freezer for ages) and added a streusel topping to some of the muffins just to see what kind of craziness would happen.
I ended up combining a few different recipes and here’s what I came up with for a recipe.
Cranberry-Pumpkin Muffins w/ Optional Streusel Topping
Ingredients:
Muffins:
Streusel Topping:
Directions:
3. Bake at 375 degrees F for 24-28 minutes or until a toothpick comes out clean.
Verdict?
A pretty darn tasty muffin. I would certainly make these again. Since I was messing around with a couple of different recipes I ended up burning my first batch. (Are we surprised? No.) But the second batch (of which I took the picture of) turned out really well. Next time I would skip the streusel topping (its a sweet enough muffin without it) and add finely chopped walnuts to the batter (I think the flavor and texture would really add something). I should also note that if you don’t like that big burst of cranberry flavor (which I really adore), you can chop up the cranberries prior to folding them into the batter. This is make for a more mellow berry flavor throughout the entire muffin.
Those muffins look delicious! Wish I had one to snack on right now!