Delicious Pumpkin Muffins for a quick fall breakfast.
Made these pumpkin muffins as a small thank you to our crew on the final farm share day this season. Came together pretty quick. You should make some too!
PREP TIME: 15 Min.
COOK TIME: 25 Min.
SERVED: 4 hungry farmers ready for a hard days work! plus some for later :)
1 1/2 cups all purpose flour
1/2 cup white granulated sugar
1 1/2 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
2 large eggs
1/2 cup vegetable oil
1 small Sugar Pie Pumpkin or 1 cup pumpkin puree
3/4 cup cranberries
1 Tbsp. all purpose flour
2 Tbsp. all purpose flour
2 Tbsp. brown sugar
1/2 tsp. cinnamon
2 Tbsp. pepitas (raw pumpkin seeds)
1 Tablespoon butter, cold
Cook The Pumpkin:
Preheat your oven to 375°F. Line baking sheet with parchment.
Use a sharp knife to carefully slice the pumpkin in half and scoop out the seeds.
Place squash cut side down on the sheet and cook until tender, about 45 minutes.
Once cool enough to handle, scoop the flesh out of the skin of the pumpkin.
Puree pumpkin flesh in a food processor or high-speed blender. until smooth, stopping to scrape down the sides of your blender/food processor a few times. I find that 1 pound of pumpkin yields about 1 cup of puree.
If not making your own filling, start here :)
Line 9 muffin cups with paper liners and set aside.
Prepare the topping by whisking together the flour, brown sugar, cinnamon and chopped pepitas. Add the 1 Tbsp cold butter and use your fingertips to gently rub the butter into the dry ingredients until crumbly. Set bowl in the refrigerator until needed.
In a large bowl, whisk together the flour, white sugar, cinnamon, baking powder, and baking soda. Set aside.
In a medium bowl, whisk together the eggs, oil and pumpkin. Set aside.
Add the pumpkin mixture to the flour mixture and using a spoon, stir just until combined and no flour is visible.
Add in cranberrys and fold in until well distributed.
Using a scoop or spoon, divide the batter between the 9 muffins cups.
Place one last cranberry on the top of each muffin and sprinkle topping mixture on.
Fill any empty muffin cups 1/2 full with water to ensure your muffins bake evenly.
Bake for 22-25 minutes, or until a tester comes out clean. Allow to cool in the pans for 5 minutes, then gently remove from tins and place on a cooling rack to cool completely.
Just use this recipe as a guide and adjust measurements and ingredients as necessary.