Harvest Pumpkin Muffins

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 9 muffins
Pumpkin cranberry muffins, with added carrot, apple, raisins and a little flaxseed, for extra goodness.
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Ingredients

Batter:

  • 1 1/2 cups all purpose flour
  • 1/2 cup white sugar
  • 1 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 5 tsp milled flax seed
  • 2 large eggs
  • 1/2 cup canola oil or sunflower, vegetable oil etc.
  • 1 cup pumpkin puree
  • 3/4 cup cranberries fresh or frozen (thawed), halved
  • 1/2 cup raisins plumped
  • 1/2 cup carrot shredded
  • 1/4 cup apple shredded
  • 1 Tbsp all purpose flour

Topping:

  • 2 Tbsp all purpose flour
  • 2 Tbsp brown sugar
  • 2 Tbsp pepitas chopped
  • 1 Tbsp butter cold

Instructions

  • Preheat oven to 375F. Line 9 muffin cups with paper liners
    and set aside.
  • Set raisins (if using) in a bowl of hot water and allow to
    stand for 10 minutes (plumping the raisins). Drain and pat dry before adding to the
    batter.
  • 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
    aside.
  • In a large bowl, whisk together the flour, white sugar,
    cinnamon, baking powder, baking soda and flax seed.
  • In a medium bowl, whisk together the eggs, oil and
    pumpkin. 
  • In a separate medium bowl, combine the fresh cranberries,
    soaked/drained and dried raisins, carrot and apple. Sprinkle with 1 Tbsp all
    purpose flour and toss to combine.
  • Add the egg/oil/pumpkin mixture to the flour mixture and
    using a spoon, stir until combined and no flour is visible. Stir in the
    cranberry/fruit mixture and stir until combined.
  • Divide batter between the 9 muffins cups. Sprinkle topping
    mixture on top. Fill any empty muffin cups 1/2 full with water to ensure your
    muffins bake evenly.
  • Bake in preheated oven for 22-25 minutes, or until a tester
    comes out clean. Remove from oven. Allow to cool in the pans for 5 minutes,
    then gently remove from tins and place on a cooling rack to cool completely.

Notes

Be sure to read the “Ingredient and Cook's Notes" (above the recipe card!), where I share more detailed  tips, variations and substitution suggestions for this recipe!

Nutrition Information:

Serving: 1muffin | Calories: 271kcal | Carbohydrates: 33g | Protein: 5g | Fat: 14g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 217mg | Potassium: 142mg | Fiber: 3g | Sugar: 13g | Vitamin A: 5326IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 2mg