I made these for a new year’s brunch; they were quick to bake the day prior and tasted great. I love the pumpkin and warming spices. I am also a huge fan of tart cranberries. I had some leftover fresh cranberries from Thanksgiving that I’d frozen. You could use them whole, but I decided to chop them up slightly in the food processor.
You will need:
- 1/2 c unsalted butter, melted
- 5 T unsalted butter, room temperature
- 1 c brown sugar, divided
- 2 eggs, lightly beaten
- 1 c pumpkin puree
- 1 T + 1 1/2 t ground cinnamon, divided
- 1/4 t ground nutmeg
- 1/4 t ground ginger
- 1/4 t ground cloves
- 1 t baking soda
- 1 1/2 c all-purpose flour
- 1 c fresh or frozen cranberries
- 3/4 c old-fashioned oats
Then you will…
- Preheat your oven to 350 degrees. Line a muffin tin tray with paper liners.
- In a medium mixing bowl, combine the 1/2 cup of melted butter with 1/2 cup of brown sugar.
- Stir in the eggs and pumpkin puree, whisking until smooth.
- Stir in 1 1/2 teaspoon of cinnamon, the nutmeg, the ginger, the cloves, and the baking soda.
- Mix in the flour until just combined.
- Fold in the cranberries.
- Spoon batter into the muffin cups until each one is about 3/4 of the way full.
- In a small bowl, combine the 5 tablespoons room temperature butter with the remaining 1/2 cup of brown sugar, the tablespoon of cinnamon, and the oats.
- Crumble the topping on each of the muffins. Gently press into the top.
- Bake for 25-30 minutes or until golden and a tester in the middle comes out clean.
- Allow to cool 10 minutes in the pan and then remove and finish cooling on a wire rack.