Pumpkin Crunch Muffins

By jeenikeen

Ingredients

• 1 3/4 cups (425 mL) all purpose flour
• 1/4 cup (50 mL) granulated sugar
• 1 tbsp (15 mL) baking powder
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) cinnamon
• 1/4 tsp (1 mL) cloves
• 1/4 tsp (1 mL) nutmeg
• 1/2 cup (125 mL) dried cranberries, optional
• 2/3 cup (150 mL) milk
• 1/2 cup (125 mL) canned (or fresh) pumpkin purée (not pie filling)
• 1/3 cup (75 mL) canola or vegetable oil
• 1 egg
• brown sugar

Preparation

Step 1

Preheat oven to 400º F (200º C). Grease 24 mini (or 12 regular size) muffin cups or line with paper liners.

Combine flour, sugar, baking powder, salt, cinnamon, cloves, nutmeg and cranberries in large mixing bowl. In smaller bowl, combine milk, pumpkin, vegetable oil and egg.

Add milk mixture to flour mixture, mixing only until moistened. Fill muffin cups. Sprinkle with brown sugar.

Bake in preheated oven for 18 to 20 minutes, or until golden.