1/2cupvegetable oil, or canola, sunflower oil etc.
1cuppumpkin puree, not pie filling
3/4cupcranberries, fresh or frozen, halved if large
1/2cupraisins, plumped *see Instructions below
1/2cupcarrot, shredded
1/4cupapple, shredded
1Tablespoonall purpose flour
Topping:
2Tablespoonsall purpose flour
2Tablespoonsbrown sugar
1/4 teaspooncinnamon
2Tablespoonspepitas (raw pumpkin seeds), chopped
1Tablespoonbutter, cold
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Instructions
Preheat oven to 375F (regular bake setting/not fan assisted). Line 9 muffin cups with paper liners and set aside.
Set raisins 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 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.
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. Set aside.
Add the pumpkin mixture to the flour mixture and using a spoon, stir just until combined and no flour is visible. Stir in the cranberry mixture and fold in until well distributed.
Using a scoop or spoon, divide the 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
Variations: For some extra goodness, add 1-2 Tablespoons of ground flax seed to the dry ingredients. These muffins are best enjoyed within 48 hours of baking, or freeze up to 3 months, for longer storage.Be sure to read the notes above this Recipe Card, where I share more detailedtips, variations and substitution suggestions for this recipe!