Posts Tagged ‘pumpkin cupck’

Why Did You Eat That: Not Pumpkin Muffins

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.