Pumpkin Spice Cranberry Muffins with Streusel Topping

Pumpkin season is here and you need to look no further for the most delicious recipes inspired by the seasonal fruit. These Pumpkin Spice Cranberry Muffins are perfect fall breakfast and when warm and slathered with a little butter, you'll be craving them all month long.

COOK + BAKE | Published September 4, 2018

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Like it or not, you can't have fall without pumpkins. And I know....come September, everywhere you look there is another recipe or product that includes pumpkin in the ingredients. But that is the world we live in and I, quite frankly, enjoy finding new and unique recipes inspired by the fall flavor.

If you agree with my thoughts, then today is your day because not only am I sharing the most delicious recipe for Pumpkin Spice Cranberry Muffins, but there are another nineteen ideas shared at the bottom of this post by my blogging friends.

If pumpkin is not your thing then you may want to revisit the equally as great recipes incorporating apples for fall.

Today is the second of our Tastes of the Season Recipe Series hosted by Kristen of Ella Claire. Each month until Christmas we gather together to share a new recipe for the holiday season.

Last year, I made Pumpkin Ginger Molasses Cookies which turned out to be one of my all-time favorite cookie recipes because they were so soft and flavorful. My plan is to make a couple more batches again this year to enjoy.

Recipe for Pumpkin Spice Cranberry Muffins

This time around I was looking for something just as full of spice but that could be eaten for breakfast. Because really, who doesn't love a big bite of fall to start off their day with a hot cup of coffee?

TIPS FOR MAKING PUMPKIN SPICE CRANBERRY MUFFINS

One thing that I love about these muffins is that they can go into the freezer after being baked so that they can be enjoyed at different times during the season. I don't love eating the same thing morning after morning when a recipe is made, so anytime that I can spread out what is made to savor it a bit longer, I'm happy.

Also, if you are a fan of nuts, walnuts would be a great addition to the batter before being baked. They could even be finely ground and sprinkled on the top.

PUMPKIN SPICE CRANBERRY MUFFINS WITH STREUSEL TOPPING

Makes 12 muffins

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INGREDIENTS

For Muffins

2 cups flour
1 teaspoon baking soda
1 Tablespoon baking powder
1/2 teaspoon kosher salt
2 teaspoons pumpkin pie spice
1 cup fresh cranberries
2 eggs
1/2 cup brown sugar
1/2 cup sugar
1-15 ounce can pumpkin puree
1/4 cup vegetable oil
1 teaspoon vanilla extract

For Streusel

2 Tablespoons flour
2 Tablespoons brown sugar
1/4 teaspoon pumpkin pie spice
1 Tablespoon butter, cut into tiny pieces

HOW TO MAKE PUMPKIN SPICE CRANBERRY MUFFINS

Preheat oven to 375 degrees. Grease or line a 12-cup muffin tin.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
In a separate bowl, add just enough flour to the cranberries to dust them lightly. This will help prevent the cranberries from sinking in the muffins as they bake.
In a medium bowl, whisk together the eggs, brown sugar, sugar, pumpkin puree, vegetable oil, and vanilla extract and mix until combined. Add the dry ingredients to the wet ingredients and stir. Gently fold in the cranberries.
Using a large cookie scoop, divide the batter evenly between the 12 cups of the muffin tin.
In a small bowl, whisk together all the ingredients then sprinkle on top of the muffins.
Bake on the center rack of the oven for 20 to 25 minutes until the tops are golden and bounce back when touched.
Let muffins cool in the pan for five minutes and then transfer to a wire cooling rack.