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
- FOR THE 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
- FOR THE STREUSEL TOPPING:
- 1 ¼ cup pecans, chopped
- 2 Tbsp brown sugar
- 2 Tbsp spiced rum
- Line a 12 cup muffin pan with paper liners or grease the cavities and set aside. Preheat oven to 350 degrees F.
- In a small bowl, combine the dried cranberries and rum and let them sit.
- 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.
- 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.
- Spoon the mixture evenly into the muffin cups.
- 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.
- 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