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Breakfast for 6

Cranberry Sauce Muffins

Pumpkin muffins blend with cranberry sauce and bake beneath a buttery cinnamon brown sugar topping.

$0.31per serving $
36 minstart to table
6servings

AmericanVegetarianKid-friendlyBudgetBreakfastsThanksgiving on a budgetBack to schoolFallSummer

Ingredients

  • 1/2 cup canned pumpkin puree
  • 1/3 cup avocado oil
  • 1/3 cup milk
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1/2 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 tsp ground cinnamon
  • 1/4 tsp pumpkin spice (optional)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/7 cup whole berry or smooth cranberry sauce
  • 2 tbsp unsalted butter melted
  • 1/3 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/2 tsp ground cinnamon
  • 1/8 tsp salt

Steps

  1. Heat the oven to 375 F and oil a 12-cup muffin pan.
  2. Whisk the pumpkin, oil, milk, egg, vanilla, and sugar until smooth.
  3. Stir in the flour, cinnamon, pumpkin spice, baking powder, baking soda, and salt until just combined.
  4. Fill the muffin cups halfway, add cranberry sauce to each, and cover with the remaining batter.
  5. Mix the melted butter, flour, brown sugar, cinnamon, and salt into crumbs, then sprinkle them over the muffins.
  6. Bake for 18 to 20 minutes, until the centers are firm and a toothpick comes out clean.

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