Pumpkin Cranberry Muffins With Streusel Topping Recipe
This Pumpkin Cranberry Muffins With Streusel Topping recipe is easily right at the top of my most loved recipe list. Pumpkin Cranberry Muffins With Streusel Topping goes perfectly as Dessert. It is always prepared with a focus on Pumpkin. Tell me how you enjoyed my Pumpkin Cranberry Muffins With Streusel Topping. Feedback helps to keep me going and experimenting more.
Ingredients
1 1/4 cups flour
1/4 cup sugar
1/2 cup nonfat dry milk
1 tablespoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 cups packed brown sugar
1 egg, beaten
1/3 cup vegetable oil
2 cups pumpkin puree or canned pumpkin
1 cup cranberries, finely chopped
1 1/2 cups chopped walnuts, pecans or other nuts
Streusel
Directions
Combine the flour, sugar, dry milk, baking powder, cinnamon, nutmeg, salt and brown sugar in a large bowl; mix well.
Combine the egg, vegetable oil and pumpkin puree in a separate bowl; mix well.
Add the egg mixture to the flour mixture and blend.
The batter should be scoopable, sliding off the spoon, but not runny.
If batter is the consistency of mashed potatoes, it is too thick; add water, milk, or pumpkin to thin it.
Stir in the cranberries and chopped walnuts.
Fill greased or paper-lined muffin cups 2/3 full.
Bake at 325 degrees for 40 to 45 minutes or until muffins spring back when lightly pressed in the center Sprinkle a small amount of Streusel Topping over each muffin.
Combine the egg, vegetable oil and pumpkin puree in a separate bowl; mix well.
Add the egg mixture to the flour mixture and blend.
The batter should be scoopable, sliding off the spoon, but not runny.
If batter is the consistency of mashed potatoes, it is too thick; add water, milk, or pumpkin to thin it.
Stir in the cranberries and chopped walnuts.
Fill greased or paper-lined muffin cups 2/3 full.
Bake at 325 degrees for 40 to 45 minutes or until muffins spring back when lightly pressed in the center Sprinkle a small amount of Streusel Topping over each muffin.
