By the end of October, I’ve overindulged in pumpkin spice lattes, pumpkin cupcakes, and pumpkin pie.  To be honest, the thought of pumpkin anything makes me want to high kick a gourd… at least until Thanksgiving and it’s time for pumpkin pie again.  Just because I want nothing to do with this orange vegetable (or is it a fruit?) doesn’t mean that I don’t want delicious baked goods.  That is why I searched for a non-pumpkin, yet still seasonally festive snack.  And would you just look what I found?


  • 2 cups flour, plus 1/2 tablespoon, divided
  • 1 cup sugar, plus 1 tablespoon, divided
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons grated orange rind
  • 3/4 cup orange juice
  • 1/4 cup canola oil
  • 1 large egg, lightly beaten
  • 1 cup dried cranberries, or 2 cups fresh cranberries, chopped
  • 1/3 cup chopped walnuts, toasted
  • Cooking spray


  1. Preheat oven to 400°F.
  2. Spray two eight-cup muffin tins with cooking spray.
  3. In a large mixing bowl, whisk together 2 cups flour, 1 cup sugar, baking powder, salt, and baking soda. Make an indentation in the middle.
  4. In a large glass measuring cup, mix orange rind, juice, oil and egg. Pour mixture into flour indentation and stir until everything is just combined.
  5. In a small bowl, stir dried cranberries, toasted walnuts, and remaining 1/2 tablespoon flour. Stir into batter.
  6. Divide batter evenly among muffin tins. Sprinkle with reserved 1 tablespoon sugar. Bake 15 minutes.
  7. Remove from tins and cool on a wire rack.

Perfect with breakfast or warmed up with vanilla bean ice cream for dessert.