So, I used to post once a month on a blog called Today’s Housewife. Last fall, the group decided together to stop posting due the busyness of life and families and such. Though sad, I enjoyed being part of the group. As of early January, the blog was officially taken down. But I don’t want to lose my recipes, so periodically I will be reposting them on here. Enjoy!
from November 26, 2010 … I wanted to post these sooner rather than later so that you can enjoy these muffins early on in pumpkin season! 🙂 So just ignore the Christmas talk. Haha.
Even though Christmas is just around the corner, fall is still in full swing for another month or so. [Side note: where has 2010 gone?!?] And I am really glad about that, because while I love Christmas baking, I really enjoy fall flavors–pumpkin, apple, cinnamon, nutmeg, ginger, and cloves immensely. Recently I was in the mood for baking, and whipped up a batch of Autumnal Muffins, a creation of mine that combines the wonderful flavors of the season–savory pumpkin, tart cranberries, and sweet, crunchy apples with some amazing spices. These smell absolutely amazing while baking, and they make a healthy, tasty, seasonal treat, perfect for breakfast or a snack.
click to print
- 2 cups all-purpose flour
- 2 cups whole wheat flour
- 1/2 cup brown sugar, packed
- 1/4 cup white sugar
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cloves
- 1/2 teaspoon cinnamon + more for sprinkling
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1 cup skim milk + more for mixing
- 2 eggs, beaten
- about 2 cups pumpkin, canned [I used a 15 ounce can]
- 1 cup fresh cranberries, rinsed and drained
- 1 cup apple, finely chopped [I used a Granny Smith and didn’t peel it]
- zest and juice of 1 orange
Preheat oven to 350 degrees, and line muffin tins with paper cups or grease well with cooking spray. In a large bowl, stir together dry ingredients: flours, sugars, baking powder, baking soda, cloves, ginger, cinnamon, and nutmeg. Grate orange zest over mixture and set aside. In a separate bowl, whisk together wet ingredients: milk, eggs, and pumpkin. Squeeze orange’s juice into bowl and stir to combine. Fold wet ingredients into dry ingredients, then gently mix in apple and cranberries. If mixture needs additional liquid to combine, add extra milk in 1 tablespoon increments. [I used about 2 tablespoons additional milk.] Do not overmix. Spoon batter into lined muffin tins, sprinkle with cinnamon, and bake until golden brown, about 15-20 minutes. Makes approximately 2 1/2 dozen.
These muffins are not very sweet, so feel free to alter the recipe by increasing the sugar or using sweetened dried cranberries in place of the fresh cranberries for a different taste.
Linked up with: Weekend Potluck, Foodie Friday.
26 thoughts on “Autumnal Muffins”
Perfect fall muffins! Love the pumpkin and fresh cranberry combination!
thank you, jessica!
The perfect little treat to welcome in fall 🙂 Never thought to mix cran and pumpkin but it looks delish!
I moved and don’t have a muffin tin anymore. I need to buy one soon because pumpkin-cranberry muffins are so good! I like everything about these, though, with the addition of apple, orange juice/zest, and whole wheat flour. I could eat these for breakfast!
these muffins are perfect for breakfast! you definitely need a muffin tin for fall and winter. 🙂
Love the use of fresh cranberries! How delicious
fresh cranberries are always so fun to use 🙂
Yay for pumpkin baking and these muffins! They scream fall!
What a cute name: autumnal muffins! Oh, how I love Fall! and these muffins are perfect for this time of the year – I wish I could have them every single day!
thank you, julia! i would gladly eat pumpkin anything every day! 🙂
I’m so ready for fall. Bring on the pumpkin and cranberry filled recipes all you want!
more coming very very soon! 🙂
and I bet they smell HEAVENLY while baking!
oh, you are SO right! 🙂
these sound perfect for the season!
Love the title! 🙂
Ooh, these sound just amazing! Perfect fall flavors!