Autumnal muffin to top all other muffins
- Number of Servings: 12
Ingredients
For the topping:4 tablespoons (1/2 stick) butter, softened1/4 cup all-purpose flour1/4 cup dark brown sugar1/4 cup granulated sugar1/2 teaspoon cinnamon1/2 cup rolled oatsPinch saltFor the muffins:1 cup all-purpose flour1 cup white whole-wheat flour1 1/2 teaspoons baking powder1/4 teaspoon baking soda1 teaspoon cinnamon1 teaspoon ground ginger1/2 teaspoon ground allspice1/4 teaspoon cardamom1/4 teaspoon ground clove1/2 teaspoon salt3/4 cup (1 1/2 sticks) butter, melted and cooled1 cup dark brown sugar2 eggs1 teaspoon vanilla extract1 cup canned pumpkin1 apple, peeled, cored and grated (about 3/4 cup)1/2 cup chopped, toasted pecans1/2 cup dried cranberries
Heat the oven to 375 F. Coat a 12-cup muffin tin with cooking spray or line with muffin papers.
To make the topping, in a medium bowl, rub together the butter, flour, brown sugar, granulated sugar, cinnamon, oats and salt until crumbly and well combined. Set aside.
To make the muffins, in a large bowl, whisk together both flours, the baking powder, baking soda, cinnamon, ginger, allspice, cardamom, clove and salt.
In another bowl, whisk together the melted butter and brown sugar. Whisk in the eggs and vanilla, then stir in the pumpkin.
Gently but thoroughly mix in the dry ingredients, mixing until just incorporated. Stir in the apple, pecans and cranberries. Divide the batter between the prepared muffin cups.
Sprinkle a bit of the topping over each muffin. Bake for 20 to 25 minutes, or until a wooden pick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then finish cooling on a rack.
Nutrition information per serving (values are rounded to the nearest whole number): 404 calories; 180 calories from fat (45 percent of total calories); 20 g fat (10 g saturated; 0 g trans fats); 77 mg cholesterol; 53 g carbohydrate; 5 g protein; 5 g fiber; 140 mg sodium.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user JEBROWER1.
To make the topping, in a medium bowl, rub together the butter, flour, brown sugar, granulated sugar, cinnamon, oats and salt until crumbly and well combined. Set aside.
To make the muffins, in a large bowl, whisk together both flours, the baking powder, baking soda, cinnamon, ginger, allspice, cardamom, clove and salt.
In another bowl, whisk together the melted butter and brown sugar. Whisk in the eggs and vanilla, then stir in the pumpkin.
Gently but thoroughly mix in the dry ingredients, mixing until just incorporated. Stir in the apple, pecans and cranberries. Divide the batter between the prepared muffin cups.
Sprinkle a bit of the topping over each muffin. Bake for 20 to 25 minutes, or until a wooden pick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then finish cooling on a rack.
Nutrition information per serving (values are rounded to the nearest whole number): 404 calories; 180 calories from fat (45 percent of total calories); 20 g fat (10 g saturated; 0 g trans fats); 77 mg cholesterol; 53 g carbohydrate; 5 g protein; 5 g fiber; 140 mg sodium.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user JEBROWER1.
Nutritional Info Amount Per Serving
- Calories: 384.2
- Total Fat: 20.1 g
- Cholesterol: 72.5 mg
- Sodium: 257.6 mg
- Total Carbs: 55.8 g
- Dietary Fiber: 3.0 g
- Protein: 5.1 g
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