As far as seasonal food trends go the pumpkin-spice craze has got to be the biggest one around. Each Fall the world seems to be overrun with all things pumpkin: pumpkin spice pasta, pumpkin spice lattes, pumpkin spice marshmallows, pumpkin spice beer and vodka, pumpkin spice potato chips, pumpkin spice body lotion, pumpkin spice bagels to go with pumpkin spice cream cheese and of course pumpkin spice room freshener (a must for every seasonally appropriate home). Whew— thats quite a list, but it doesn’t stop there. We’re so off our rockers over this spicy combination that even the beloved M&M isn’t safe from it. Thats right folks, Pumpkin Spice M&M’s available exclusively at Target and completely sold out when I recently looked for them. It would appear that we’re treading dangerously close to a world-wide state of pumpkin spice hysteria.
Not wanting to be left out, I too decided to make friends with pumpkin. It is after all high in fiber, a cup of puree contains a day’s worth of vitamin A and more potassium than a banana, it’s rich in beta-carotene which is good for your eyesight and lowers the risk of developing cancer or heart disease and the seeds contain chemicals called “phytosterols” which help reduce LDL. So really whats not to love about it, right? If you recall I already use it for my devil dogs Pumpkin-oatmeal dog biscuits and in the past I’ve substituted it for butternut squash in soup, but the weather was cool and I felt like baking…
Last Fall I gave you my coveted Cranberry-Orange Muffin recipe and while I still maintain it’s muffin perfection, I decided to play around with the recipe just the same. A few spices, some pumpkin puree, a little yogurt and one crumble topping later a new Greco family seasonal favorite was born.
Pumpkin-Cranberry Crumble Muffins
These muffins are the perfect way to enjoy the flavors of the season.
3/4 cup rolled oats
1/2 cup flour
1/3 cup brown sugar
3/4 tsp. ground ginger
1/8 tsp. salt
3 tbsp. butter, melted
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup sugar
1 tsp. cinnamon
1/2 tsp. ground ginger
a pinch of nutmeg
12 oz. bag fresh cranberries
1 egg, beaten
1/4 cup canola oil
1/2 tsp. vanilla extract
1/4 tsp. Angostura bitters
3/4 cup canned unsweetened pumpkin
1/4 cup plain Russian kefir yogurt (or Greek)
- Preheat oven to 350°F. Line a muffin pan with cupcake liners and spray with cooking spray. Set aside.
- In a small bowl combine the oats, flour, brown sugar, ginger, salt and melted butter. Use a fork (or your fingers) to blend the mixture until it’s crumbly, breaking up any large clumps. Set aside.
- Combine all the dry ingredients in a large bowl, gently stir in the cranberries.
- In a medium bowl combine all the wet ingredients. Add the wet ingredients to the dry and stir until well blended (the batter will be thick). Spoon evenly into the lined muffin cups, top with a generous amount of crumble and bake for 30 minutes or until a tooth pick inserted in the center comes out clean.
- Remove from the oven and allow muffins to cool for 5 minutes in the pan, then place on a wire rack for remainder of cooling
*recipe makes 12-16 muffins