Pecan Streusel Topped Pumpkin Cranberry Muffins

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 35

Just in time for fall! Celebrate nature's bounty with this cornucopia of delicious flavors and delightful textures. The recipe below makes a great muffin (or bake it into small loaves if you wish). YUM!!

Ingredients:

for the muffins

15 ounce can of pumpkin

4 eggs, beaten

1 cup vegetable oil

2/3 cup water

3 cups sugar

3 & 1/2 cups all purpose flour

2 teaspoons baking soda

1 & 1/2 teaspoons salt

1 & 1/2 teaspoons each: cinnamon and nutmeg

3/4 teaspoon ground cloves

1/2 teaspoon ground ginger

3/4 cup (total) mix of dried cranberries and fresh ones (add more if you wish)

pecan streusel topping

6 ounce bag of pecans that you have ground or chopped

9 tablespoons brown sugar

5 tablespoons whole wheat pastry flour (can use regular whole wheat too)

4 tablespoons oatmeal (uncooked)

1 stick of unsalted butter

(sorry about odd measurements-this recipe covers 35 muffins with a smidge left over for future use-can freeze it)

Directions:

1. Preheat oven to 350°. Lightly grease muffin tins or use cupcake papers. Grease loaf pans if you wish to bake it into small 7x3 loaves (makes 3)
2. FOR THE MUFFINS:
3. Mix together the spices with sugar, baking soda, salt.
4. Add spice mix to flour and stir so it's mixed well.
5. Mix together pumpkin, water, eggs and oil.
6. Add pumpkin mix to flour mix and mix well.
7. Gently stir in fruit.
8. Pour batter into prepared pan. Top with Streusel mix. Bake for about 28 minutes (for muffins) until tester comes out clean. For the loaves it may take a little longer to bake-but use the same standard until tester comes out clean .
9. FOR THE STREUSEL MIX:
10. Melt butter.
11. Mix all other ingredients together well, then drizzle with melted butter and mix well. Top the muffins/loaves with this mix.

By RecipeOfHealth.com