Pumpkin Cranberry Crunch Muffins is a lacto ovo vegetarian morn meal. This recipe serves 12 and costs $1.06 per serving. One serving contains 420 calories, 7g of protein, and 13g of fat. Head to the store and pick up vanilla, sugar, baking soda, and a few other things to make it today. This recipe is liked by 98 foodies and cooks. From preparation to the plate, this recipe takes about 1 hour and 25 minutes. It is brought to you by Back to the Cutting Board. With a spoonacular score of 59%, this dish is pretty good. If you like this recipe, you might also like recipes such as Pumpkin Spice Cranberry Crunch Muffins, Cashew Cranberry Crunch Muffins, and Pumpkin Pecan Crunch Muffins.

Servings: 12

Preparation duration: 60 minutes

Cooking duration: 25 minutes

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 325 degrees (F). Line a baking sheet with parchment paper and set aside.In a large bowl, stir together the oats, ground flaxseed, spices and salt.In a smaller bowl, whisk together the brown sugar, pumpkin, applesauce, maple syrup and vanilla. Pour onto the oat mixture and stir until the oats are evenly coated.Spread evenly on the baking sheet and bake for 20 minutes. Stir the oats and bake for another 15-20 minutes or until the granola is golden and crisp. Let cool while you make the muffins.Heat oven to 350 degrees (F). Grease a muffin pan or 9x5x3-inch loaf pan.In a mixer bowl cream the butter, gradually adding the sugar, until light and fluffy. Add eggs and beat until well combined.In a separate bowl combine the flours, salt, baking powder, baking soda and spices.In another bowl mix the pumpkin and the maple syrup.Stir in half the dry mixture with the butter mixture. Then stir in 1/2 of pumpkin mixture. Repeat with remaining dry mixture and remaining pumpkin, mixing after each.Gently fold in the cranberries.Divide the batter evenly in the muffin cups (filled all the way up for large muffins or 3/4 for medium muffins). Sprinkle granola on top. Bake for 25-30 minutes or until a toothpick comes out clean. Cool 10 minutes in the pan, then transfer the muffins to a wire rack to cool completely.Optional: Stir together the ingredients for the orange glaze and drizzle on top of the muffins before serving.

Step by step:

1. Preheat oven to 325 degrees (F). Line a baking sheet with parchment paper and set aside.In a large bowl, stir together the oats, ground flaxseed, spices and salt.In a smaller bowl, whisk together the brown sugar, pumpkin, applesauce, maple syrup and vanilla.

2. Pour onto the oat mixture and stir until the oats are evenly coated.

3. Spread evenly on the baking sheet and bake for 20 minutes. Stir the oats and bake for another 15-20 minutes or until the granola is golden and crisp.

4. Let cool while you make the muffins.

5. Heat oven to 350 degrees (F). Grease a muffin pan or 9x5x3-inch loaf pan.In a mixer bowl cream the butter, gradually adding the sugar, until light and fluffy.

6. Add eggs and beat until well combined.In a separate bowl combine the flours, salt, baking powder, baking soda and spices.In another bowl mix the pumpkin and the maple syrup.Stir in half the dry mixture with the butter mixture. Then stir in 1/2 of pumpkin mixture. Repeat with remaining dry mixture and remaining pumpkin, mixing after each.Gently fold in the cranberries.Divide the batter evenly in the muffin cups (filled all the way up for large muffins or 3/4 for medium muffins). Sprinkle granola on top.

7. Bake for 25-30 minutes or until a toothpick comes out clean. Cool 10 minutes in the pan, then transfer the muffins to a wire rack to cool completely.Optional: Stir together the ingredients for the orange glaze and drizzle on top of the muffins before serving.

Nutrition Information: