Pumpkin cranberry muffins, with added carrot, apple, raisins and a little flaxseed, for extra goodness.
1 1/2cupsall purpose flour
5tspmilled flax seed
1/2cupcanola oilor sunflower, vegetable oil etc.
3/4cupcranberriesfresh or frozen (thawed), halved
1Tbspall purpose flour
2Tbspall purpose flour
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.
Be sure to read the “Ingredient and Cook's Notes" (above the recipe card!), where I share more detailedtips, variations and substitution suggestions for this recipe!