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.
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| Streusel Ingredients |
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| Streusel Pulsed |
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| Crumble the Streusel on to the muffin batter |
Bake at 350 degrees for 19 minutes.
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| Cool on a wire rack. Enjoy! |
