Autumnal Muffins

September 13, 2013September 13, 2013 Sarah

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.

Autumnal Muffins
click to print

Ingredients:

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

Directions:

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.

Note:

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.

Published by Sarah

Librarian. Runner. Wife. Jesus follower. Loves reading, Indiana basketball, trying new recipes, coffee, cuddling with my kitties, cozy scarves, and cardigans. View all posts by Sarah