Pumpkin Cranberry Pecan Muffin Recipe

Pumpkin Cranberry Pecan Muffins with Orange Cream cheese topping

Full disclosure – this might not be the *healthiest* recipe but it is SO good. There are some ingredients you could substitute to make it slightly healthier but I’m not one to mess with a good thing, so I’ve personally never substituted anything.

I’m not a nut kind of gal when it comes to my baked goods. Banana bread with nuts – no thanks. But trust me with the pecans in these muffins. My six year old Avery doesn’t like the nuts, and he cannot take products with nuts to school so I make a few for him without nuts and he loves them.

You could like reduce this recipe into 1/2 but I like to freeze some and share them with friends and family. Trust me – make the full batch. I usually get 24 regular sized muffins and 24 mini muffins. This recipe came from a small cafe I used to work at and it was one of the most popular items. Such a unique combination of flavours. I make these several times throughout the fall and winter months.

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Pumpkin Cranberry Pecan Muffins with Orange Cream cheese topping

Instructions + Ingredients:

Preheat oven to 350 degrees. Bake for 20 minutes.

• 2 cups – Sugar
• 1 cup – Veggie oil
• 4 Eggs

Beat together until well mixed

• 2 cups – Pumpkin puree
• ¼ cup – Butter milk (TIP – I never purchase buttermilk, I simply combine milk with lemon juice)
• 1 tsp – Vanilla

Add to above mixture and mix thoroughly

• 4 cups – Flour
• 2 tsp – Salt
• 1 tsp – Baking Soda
• 1 cup – Chopped Pecans
• 1 cup – diced cranberries (I buy frozen then pulse them for a few seconds in our Vitamix)
• 2 tbsp – Sugar & Flour

Fold wet to dry ingredients, add pecans and cranberry mixture with the 2 tbsp of sugar and flour. Do not over mix. I just mix this by hand, no need to use a mixer.

Topping – I usually make this while the muffins are baking so I can enjoy a warm muffin straight out of the oven. This is the guidelines for the topping. I never measure, I just wing it.

• 1 cup icing sugar
• 2 tsp cream cheese
• 2 tsp orange juice
• 1 tsp orange zest

Whip in a blender or a food processor

ENJOY!

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This is one of my favourite and most cherished recipes. I used to never share it since it was not my own original recipe – so Kathy if you’re reading this the credit goes to you. This recipe has impressed and wowed many friends and family again and again each year.

If you make this recipe and do any substitutions please let me know so I can include an alternative *healthier* recipe.

xo Amy