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
- Preheat oven to 400°F.
- Spray two eight-cup muffin tins with cooking spray.
- 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.
- 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.
- In a small bowl, stir dried cranberries, toasted walnuts, and remaining 1/2 tablespoon flour. Stir into batter.
- Divide batter evenly among muffin tins. Sprinkle with reserved 1 tablespoon sugar. Bake 15 minutes.
- Remove from tins and cool on a wire rack.
Perfect with breakfast or warmed up with vanilla bean ice cream for dessert.