Here’s a great holiday morning recipe! This recipe was a blue ribbon winner last year. Enjoy!
Harvest Cranberry Pumpkin Muffins with Cinnamon Pistachio Streusel Topping
½ cup all purpose flour
1 teaspoon cinnamon
¼ cup brown sugar
3 tablespoons softened butter
½ cup chopped pistachios
1 15 oz can pumpkin puree
4 large eggs
1 vegetable oil
1/3 cup water
1 tablespoon vanilla extract
3 1/2 cups all purpose flour
2 1/2 cup granulated sugar
2 tablespoon cinnamon
1 teaspoons ground powdered ginger
1 teaspoon freshly ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoon salt
1 cup sweetened dried cranberries
In a medium bowl, whisk together flour, cinnamon and brown sugar. With fingers, mix in butter until mixture is crumbly. Stir in nuts and set aside.
Prepare pans with non-stick cooking spray or cupcake liners
Preheat oven to 350 degrees.
In the bowl of a stand mixer or with electric hand mixer, beat pumpkin, eggs, canola oil, water and vanilla extract until well combined.
Sift flour, sugar, cinnamon, ginger, nutmeg, soda and salt to combine.
Add dry ingredients to pumpkin mixture and beat until just combined. Stir in dried cranberries.
Using a medium scoop, fill prepared muffins tins ¾ full. Top each muffing with 2 tablespoons streusel topping.
Bake for 23-25 minutes until toothpick inserted in the middle of the muffin comes out clean.
Allow to cool slightly before removing from baking pan.
Makes 24 muffins