Fall Harvest Muffins

By suzyb

Ingredients

• topping:
• 4 TBS (1/2 stick) butter, softened
• 1/4 cup flour
• 1/4 dark brown sugar
• 1/4 cup granulated sugar
• 1/2 tsp cinnamon
• 1/2 cup rolled oats
• pinch salt
• muffins:
• 1 cup flour
• 1 cup white whole wheat flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground all spice
• 1/4 tsp cardamom
• 1/4 tsp ground cloves
• 1/2 tsp salt
• :
• 3/4 cup (1 1/2 sticks) butter, melted and cooled
• 1 cup dark brown sugar
• 2 eggs
• 1 tsp vanilla
• 1 cup canned pumpkin
• 1 apple peeled cored and grated (abt 3/4 cup)
• 1/2 cup dried cranberries
• Glaze
• 1 tsp lemon juice to 1/4 cup powdered sugar

Preparation

Step 1

Heat oven to 375

topping
rub together all ingredients until crumbly and well combined. Set aside.

Muffins
Use Lg bowl
Whisk together flours, powder, soda, cinnamon, ginger,allspice, cardamom, clove and salt.
In another bowl
Whisk melted butter and brown sugar.
Whisk in eggs and vanilla.
Stir in pumpkin
Gently mix in dry ingredients mixing until just incorporated.
Stir in apple and cranberries.
Place batter in muffin tins with paper.
Sprinkle with topping.
Bake for 20 mins - cool in pan for 5 min.

drizzle with lemon glaze