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.
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.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Yum! I think that sounds like a great combo.
Yum! I love rhubarb but not sure I have had it in jam form. I bet this is beyond delicious! Although to be honest my favorite way to enjoy rhubarb is raw with just a little bit of a salt…yum!
Have you ever tried making sugar free jelly or jam before?
I have not made sugar free jam. This is only the second jam I’ve ever made!
Beautiful!!! I love that you sent two kinds 🙂 For me it was a total excuse to make all different kinds! I’m sure they will love it!
Now THAT is an awesome looking jam!!
I love that gorgeous color! I bet it tastes amazing too. Beautiful!
I make raspberry-rhubarb jam every year, it is my absolute favorite jam!! Looking over your recipe I do not find any pectin in it. Just wondered if this was error, I am always looking for new recipes to try. the cardamon is something I have never used in my jams so I thought I would give it a try. Thanks
beantownbaker — September 2nd, 2014 @ 7:33 pm
Nope, no pectin in this recipe. The raspberries have enough naturally.