Cranberry Apple Pumpkin Muffins

After making these pumpkin cranberry muffins a couple weeks ago, Hubby said I didn’t need to ever try another muffin recipe again. He said they were the best I had ever made and he could eat them forever. Now, I’ve made quite a few different muffin recipes. And for anyone who knows me in real life, they know that I don’t just stop trying new recipes. It’s just not my thing. It annoys my family sometimes when they ask me to make something I’ve already made and I get all hesitant because I’ve already tried the recipe. Don’t get me wrong, some recipes I do repeat, but not so much for baked goods…

When I gave Hubby one of these muffins to try, he first thought it was a repeat of the pumpkin cranberry muffin. When I told him it was a new recipe, he seemed apprehensive. But I can say without any hesitation that these are much better (in my opinion) than the pumpkin ones of a few weeks ago. These muffins add a few extra flavors and textures. I love the different textures from the apples, cranberries, and nuts in the muffins. And they’re quite colorful!

I ended up using walnuts and pecans because that is what I had on hand. This is the type of recipe that you can adapt to fit your pantry. I used Granny Smith apples and next time I’ll be sure to chop them a bit smaller. I really enjoyed the bites with the fresh cranberries in them. The small punch of tartness is just great. As always, I doubled the recipe so that I would have muffins to freeze for us.

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Cranberry Apple Pumpkin Muffins

Yield: ~20 muffins

Ingredients:

1 1/2 c. all-purpose flour - I used 1/2 whole wheat and 1/2 all purpose
1 tsp ground cinnamon
1/4 tsp nutmeg
1 tsp baking soda
1/2 tsp salt
1 c. sugar
1/4 c. light brown sugar
1/2 can (or 7.5 oz) pumpkin puree
2 large eggs
1/4 c. oil
1/4 c. applesauce
1/4 c. milk
1 tsp vanilla extract
1 medium apple peeled, cored, and diced
1 c. fresh cranberries
1 c. chopped pecans - I used 1/2 pecans and 1/2 walnuts

Directions:

Preheat oven to 350 degrees. Prepare muffin pans.

In large bowl, combine flour, cinnamon, nutmeg, baking soda, salt and whisk to combine.

In another large bowl, combine sugar, pumpkin, eggs, oil, applesauce, milk, vanilla and stir to combine well.

Add dry ingredients to wet ingredients and stir until just barely blended. Fold in apples, cranberries and pecans.

Spoon batter into prepared pan. Bake for ~30 minutes or until wooden pick inserted into center comes out clean. Remove from oven and let cool in pan for 10 minutes.

Recipe adapted from Good Things Catered

Check out my week of Cranberries here.

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10 Responses to “Strawberry Cobbler”

  1. #
    1
    Stephanie — May 31, 2010 at 1:58 pm

    I don’t eat strawberries but Alex does so I am looking forward to all the great recipes you’ll be sharing with us this week!

    Btw, I gave you a blog award ๐Ÿ™‚

  2. #
    2
    We Are Not Martha — June 1, 2010 at 2:20 am

    This looks like the perfect little summer dessert ๐Ÿ™‚ I, too, am happy just popping strawberries in my mouth, but always welcome a more desserty type option. I love your little dessert cups, too!

    Sues

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    3
    kelly — June 1, 2010 at 12:20 pm

    I CAN’T WAIT TO TRY THESE, THE LOOK WONDERFUL!

  4. #
    4
    Elina — June 1, 2010 at 8:51 pm

    I love love love strawberries and love your idea of doing a whole week of recipes featuring them. I must stop by the farmers market on Friday to pick some up!

  5. #
    5
    yumventures — June 1, 2010 at 11:57 pm

    I LOVE individually sized desserts! And strawberries! Looks amazing ๐Ÿ™‚

  6. #
    6
    Carrie — June 3, 2010 at 5:36 pm

    My husband goes Strawberry picking every year and my mom makes him Jam, I think I might have to make these for him this year too.

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    7
    alexandjess — June 21, 2010 at 7:37 pm

    I hate to be negative, but this recipe was a little disappointing for me.
    I loved! the cobbler topping. But the filling was way too sweet. It was like eating strawberry jam straight from the jar. And I even cut the sugar down to 1/3 cup and used about 3 cups of strawberries.
    Thanks so much for sharing it though. I look forward to trying the cobbler topping with other fruit fillings.

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    8
    Jen — June 29, 2010 at 2:19 am

    alexandjess – sorry to hear you didn’t like the fruit filling in this recipe. I wasn’t using the ripest berries when I made it. Maybe that’s why it was too sweet for you? Bummer either way ๐Ÿ™

  9. #
    9
    Memรณria — July 4, 2010 at 4:45 am

    What a beautiful cobbler! The filling looks pretty and bright.

  10. #
    10
    Sophia — July 6, 2010 at 8:51 pm

    Wow, great job here. Awesome picture too! You should really consider submitting this to Recipe4Living’s Fall Cobbler Recipe Contest! It looks delicious!

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