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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15 Responses to “Blueberry Cinnamon Rolls”

  1. #
    1
    Christina @ This Woman Cooks! — August 22, 2011 at 2:40 pm

    I love blueberries in pancakes and waffles. They’ve gotta be good in cinnamon rolls too!

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    2
    Ashley O. @ The Vegetable Life — August 22, 2011 at 3:43 pm

    Yum! I have always wanted to make my own cinnamon rolls but have always been a tad nervous about he process!!! These look amazing with the blueberries!!

    P.S. I found your blog today when you posted that you were from Boston on Tina’s blog! I am from just outside of Boston too!

  3. #
    3
    nicole — September 1, 2011 at 3:41 am

    these look amazing. I love cinnamon rolls, and this combo sounds great!

  4. #
    4
    Kelly Delafield — October 21, 2011 at 8:11 pm

    Can you tell me how to make the frosting?

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    5
    Maureen — April 9, 2012 at 11:26 pm

    I love the blueberry, I tried swapping them with raspberries and they were just as good if not better. Love the base recipe.

  6. #
    6
    Aimee — July 3, 2012 at 5:42 pm

    I made these today cheating with crescent roll dough. They were amazing!

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    7
    cindy chisholm — February 16, 2013 at 9:39 pm

    Da bomb! Brilliant, as well as yummy:)
    Thank you! I will make an impression at brunch tomorrow..lol

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    8
    Robin — April 24, 2014 at 9:41 pm

    Made these for Easter breakfast (blueberry cinnamon rolls, hardboiled eggs, and thick sliced ham slices). What a delicious treat! I don’t know if I’ll ever go back “regular” cinnamon rolls again! I cut the recipe in half. Perfect amount for my husband, myself, and 3 teenaged boys. Honestly, I can’t say enough about this recipe. These rolls are worth every minute spent making them. To avoid having to get up so early, I saved the second rise for the morning. After slicing the rolls and placing them in the greased pan, I covered them tightly with plastic wrap and placed them in the fridge overnight. I took them out of the fridge and let them set at room temperature to rise for about an hour before placing them in the oven. They were perfect! Thanks so much!

    • beantownbaker — April 27th, 2014 @ 2:50 pm

      So glad you enjoyed them!! I’ve done the second rise the next morning as well.

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    9
    Robin — April 26, 2014 at 2:21 pm

    Forgot to mention that a step was left out of the recipe: it never tells you to sprinkle the rolled out dough with sugar and cinnamon mixture (& 2 T flour?).

    • beantownbaker — April 27th, 2014 @ 3:01 pm

      Thanks for pointing this out. I updated the recipe to reflect this.

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    10
    Karina — June 14, 2014 at 9:13 am

    Hi there – I was wondering if this dough would be okay to freeze? I’m a novice when it comes to anything baking related!

  11. #
    11
    Glennis — July 18, 2016 at 12:19 pm

    I found that the cinnamon was over powering. I will add 3 tsp next time 4 Tablespoons was way to much.

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    12
    Diane — July 24, 2016 at 2:05 pm

    Is there any kneading involved???

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