Pumpkin Cranberry Walnut Muffins

We told you we would be posting pumpkin recipes and cranberry recipes throughout this holiday season.  So today  you get both in one recipe 🙂  I should say, one yummy recipe!  These won’t last long so make yourself a nice cup of coffee, or a cup of tea, put on some good music and take a moment or two to count your blessings and just enjoy the season 🙂  These are the moments that truly make our lives full and so much more abundant!

Pumpkin Cranberry Walnut Muffins

Makes 2 dozen

4 eggs
1 1/2 cups sunflower oil
2 cups of sugar
1 3/4 cups pumpkin (a 15 oz. can)
1 teaspoon vanilla
3 cups all purpose flour
1/2 cup whole wheat flour
1 Tablespoon pumpkin pie spice
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup cranberries (you can use dried cranberries if fresh are not available)
1 cup chopped walnuts

Streusel Topping
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
2/3 cup all-purpose flour
1 teaspoon pumpkin pie spice

To make streusel topping combine all dry ingredients and cut in butter with a fork or with your fingers until it is crumbly.

To make muffin batter, beat eggs, oil, pumpkin, vanilla and sugar together until well blended.  Mix flour with baking powder, baking soda, salt and pumpkin pie spice.  Add flour to pumpkin mixture and beat again until blended.  Add in cranberries and walnuts and stir to combine.

Spray muffin tins with cooking spray (Trader Joe’s has a great coconut oil spray).  Fill tins about 3/4 full and top batter in each tin with streusel topping.  Bake at 375 degrees for about 12- 15 minutes or just until they are lightly browned and pulling away from the sides of the tin easily.

Cool slightly and remove from muffin tins.  Sprinkle with powdered sugar.  Eat and enjoy!