Cheater Cheater Pumpkin Eater...

I love to bake.  I love every step of the process, but as of late I feel rushed in the kitchen because life with a toddler is busy.  My friends, you will not believe what I am about to write, but believe it as truth.  The following recipe starts with a box of white cake mix and is to die for.  I give you...Pumpkin Cranberry Muffins.

Muffins

• Box of White Cake Mix (pick your poison, I have used several brands and all turn out great, just make sure the box yields a 9x13 cake)
• 3/4 cup + 2 T Pumpkin Puree
• 1 + 1/2 cups Fresh Cranberries (it's the most wonderful time of the year...to buy a couple of extra bags of fresh cranberries and pop them in the freezer)
• 1/4 cup Oil
• 1/2 cup Water
• 2 Eggs  (or if you are weird like me, and can't handle eggs in shells, 1/2 cup liquid eggs)
• 1 tsp Pure Vanilla Extract
• 1 tsp Pure Almond Extract
• 1 tsp Cinnamon
• 1/4 tsp Nutmeg (I buy whole nuts and keep them in the freezer and just grate off what I need with a fine grate Microplane)

Scoop into paper lined cupcake pan (I use an ice cream scoop) and top with the streusel

 Streusel Topping

1 + 1/2 T Soft Butter

1/4 cup Quick Oats

1/4 cup All-Purpose Flour

1/3 cup Light Brown Sugar (packed)

1/4 tsp Cinnamon

Pinch of Sea Salt

I use a mini food processor to mix the streusel , but a fork would work just fine. 

Streusel Ingredients

Streusel Pulsed

Crumble the Streusel on to the muffin batter

Bake at 350 degrees for 19 minutes. 

Cool on a wire rack.  Enjoy!