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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?

Ingredients:

• 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

Directions: 

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.
xx,
WhyDid