Cranberry Pumpkin Muffins - Cozy Country Living

We are a week into November and I have seen so many ads and commercials for Holiday shopping. Don’t get me wrong, I like to plan my shopping trips, compare prices and listen to the occasional Christmas song before Thanksgiving, but I really don’t go full swing until after Turkey Day. With that being said, I am soaking up the last bits of Fall by enjoying the crunching of the fallen leaves as I walk, the way the sky looks on a crisp Autumn evening and baking yummy recipes like these Cranberry Pumpkin Muffins.

Make #breakfast really good with these Cranberry #Pumpkin Muffins!

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These moist Cranberry Pumpkin Muffins are the perfect way to start the day! There are plump, juicy cranberries in every bite and the tops are sprinkled and baked with raw sugar for a bakery style touch. The best part about these muffins though, is how easy they are to make! You can put everything in your mixer and prepare the batter that way, or just get out your favorite mixing bowl and stir away. I always like to add a few cranberries on top of the batter after it’s scooped into the muffin liner so you can really get a feel for what kind of muffins they are right from the oven.

These are great served warm or room temperature and are freezer friendly too. I will be making a few extra batches of these this week so I have them available to grab out of the freezer the week of Thanksgiving. If you are having guests at your home for Thanksgiving, these would be wonderful to leave out by your coffee nook for your guests to help themselves if they are up early making coffee or tea. These muffins really aren’t just for the Fall season though. Cranberries are delicious in all Holiday foods, so add these tasty muffins to your menu all the way through Winter!

Cranberry Pumpkin Muffins

Ingredients

1 1/2 cups whole wheat flour
1 1/2 cups all purpose flour
3/4 cup sugar
3/4 cup brown sugar, packed
3/4 cup canola oil
3/4 cup applesauce
4 eggs
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1/8 tsp. cloves
1 (15 oz.) can pure pumpkin
1 ( 5 oz.) package dried cranberries
Raw sugar for topping

Instructions

Preheat the oven to 375 degrees.
In a large mixing bowl or your Kitchen Aid mixer, combine the ingredients until well incorporated.
With an ice cream scoop, evenly distribute the muffin batter into lined muffin tins.
Sprinkle the batter with raw sugar.
Bake for 18 minutes or until light golden around the edges and a tooth pick inserted into the muffins comes out clean.
Cool in the tins for a few minutes before removing to a cooling rack.
May be served warm or room temperature.
Makes 24 muffins.
*To freeze- Let cool completely and then store in a freezer friendly plastic bag or container.

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