I swear this is my last pumpkin recipe for a while, so please, just be cool.


Like it’s illegal to eat a cranberry pumpkin muffin during the month of May.  Don’t let the coffee industry brain wash you thinking that pumpkin is a seasonal thing; it’s so not.  Pumpkin muffins in the middle of May are a beautiful thing.


Even if this looks like it belongs on a post-Thanksgiving brunch table, that just means it’s chock full of warm spices, crunchy pecans and of course, some rum.

Because your morning needs a little kick in the pants, am I right? Don’t worry, it all bakes out in reality and what we’re left with is a super moist, I-don’t-care-what-season-it-is-this-is-a-fantastic-muffin kind of breakfast.


By the way, can you tell how tired I am from all the packing?  My posts are like, skeletal.  Hopefully all that will change soon and I’ll have ample time to rest and gather my thoughts at my in-law’s house.


Can’t hardly wait.  Have a good one, dear reader!

Two Years Ago: Apple Cider Chicken with Caramelized Shallots

One Year Ago: Chocolate Ricotta Stuffed Doughnuts

Pumpkin Cranberry Rum Muffins with Pecan Streusel

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Makes one dozen muffins


  • 1 ½ cups dried cranberries
  • ¼ cup spiced rum
  • 1 ½ cups all-purpose flour
  • ¾ cup sugar
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ¼ tsp allspice
  • ¾ cup pumpkin puree
  • ¼ cup vegetable oil
  • 1 large egg
  • 1 ¼ cup pecans, chopped
  • 2 Tbsp brown sugar
  • 2 Tbsp spiced rum


  1. Line a 12 cup muffin pan with paper liners or grease the cavities and set aside. Preheat oven to 350 degrees F.
  2. In a small bowl, combine the dried cranberries and rum and let them sit.
  3. In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and allspice. Give the bowl a few stiff shakes to incorporate the ingredients.
  4. In a medium bowl, combine the egg, pumpkin, canola oil. Stir in the cranberry/rum mixture. Add to the flour mixture and stir until just combined.
  5. Spoon the mixture evenly into the muffin cups.
  6. In the bowl you used for the cranberries, mix together the pecans and brown sugar. Add the spiced rum and stir until well combined, then sprinkle evenly over the muffins.
  7. Bake for 15-20 minutes, or until a toothpick inserted into the middle comes out clean. Remove from oven and let cool before serving.

Adapted from This Gal Cooks

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