Wednesday, October 27, 2010

Harvest Muffins


Harvest Muffins

1 Cup packed dark brown sugar

1 Cup canned pumpkin puree

1/2 Cup apple cider

1/2 Cup vegetable oil

1 egg

2 Cups unbleached white flour

3 tsp. baking powder

1 1/2 tsp. cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

1/4 tsp. salt

1/2 Cup chopped nuts or toasted pumpkin seeds (shells removed)

1/2 Cup diced fresh apple

1/2 Cup dried cranberries

Grease 12 muffin cups.
Preheat oven to 350 degrees. In one bowl combine all the liquid ingredients. Stir well. In a separate bowl, combine all the dry ingredients. Stir. Add the dry ingredients to the liquids and stir well.

Prepare streusel topping:

2 Tablespoons salted butter, softened

1/4 Cup white sugar

3/4 tsp. cinnamon

5 Tablespoons all purpose flour

2 Tablespoons toasted pumpkin seeds (shells removed)

Combine all the streusel ingredients using your fingers to form a crumb-like consistency.

Divide muffin batter equally between the 12 muffin cups. Sprinkle each muffin with the streusel topping and bake for 30-35 minutes.

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Crafty Crow