The onset of fall definitely puts me in a baking mood. It could be in the genes, but somehow the newfound chill in the air brings with it an urge to turn on the oven again. There is nothing quite like a fall weekend morning. I love to place something yummy in the oven and fill the house with the sweet smell of pumpkin spices. It puts everyone in a good mood. These pumpkin cranberry muffins are a wonderful fall treat; they taste good at breakfast or at any other time throughout the day. This pumpkin cranberry muffin recipe is loosely based on Ina Garten’s Tri-Berry Muffins from the Barefoot Contessa at Home cookbook. I love the story behind it: the original baker forgot to add the sugar to the batter and threw it in at the last minute. The result was a delicious muffin that was crunchy on the outside. I always make my muffins this way. For our pumpkin-cranberry variation, we decided to omit the white flour all together. We replaced it instead with wheat flour and rolled oats. Now no one ever said that these pumpkin spice muffins were healthy, but at least we are trying to head in that direction. The whole wheat flour, rolled oats, cranberries, and pumpkin seeds are all good-for-you ingredients that I wish would trump the butter and sugar. Baby steps, right? At any rate, we think these are a scrumptious fall treat that your family will love.
a scrumptious taste of fall made with wheat flour and rolled oats
- 1 3/4 C whole wheat flour
- 1 1/4 C rolled oats
- 1 1/2 tablespoons baking powder
- 1/2 teaspoon backing soda
- 1/2 teaspoon salt
- 1 1/2 tablespoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon all-spice
- 1 1/4 C milk
- 2 eggs, lightly beaten
- 1/2 pound (2 sticks) unsalted butter, melted
- 1 C dried cranberries
- 3/4 C pumpkin seeds
- 1 C sugar
- Pre-heat oven to 375 degrees.
- Place paper liners in muffin tins.
- Sift the flour, oats, baking powder, baking soda, salt, cinnamon, nutmeg, and all-spice together in a large bowl. Stir mixture together thoroughly.
- In another bowl, combine the milk, eggs, and melted butter.
- Make a well in the middle of the dry mixture and pour the wet mixture into the well. Stir until just combined.
- Be sure not to over mix the batter; you want to have lumps in it.
- Add the cranberries, sugar, and 1/2 C of pumpkin seeds, and stir gently to combine.
- Using and ice cream scoop, spoon the batter into the muffin tins to fill the liners.
- Sprinkle the remaining pumpkin seeds over the top of the muffins.
- Bake for 20 to 25 minutes, until tops are nicely browned.