Pumpkin Cranberry Muffins

I love this recipe for a few reasons. 1) It's delicious! The muffins are moist without being sticky and the flavor is amazing. 2) Without having to double the recipe it makes a lot of muffins; it's nice to put the extras in the freezer. 3) Unlike some recipes it uses a whole can of pumpkin so you don't have to figure out what to do with the leftovers.

Pumpkin Cranberry Muffins
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Yields: 24-30 muffins
Source: Ocean Spray

Ingredients:
2 cups flour
1 cup whole wheat flour
1 T + 2 tsp pumpkin pie spice
2 tsp baking soda
1 1/2 tsp salt
2 cups sugar
15 oz can pumpkin
2 eggs
1 ripe banana, mashed
1/2 cup oil
1/2 cup applesauce
1/2 cup juice (I've used apple and pineapple)
1 cup dried cranberries

Directions:
   1.  Combine flour, pumpkin pie spice, baking soda, salt and sugar. Add pumpkin, eggs, banana, oil, applesauce and juice; mix until just moistened. Gently fold in cranberries.
   2.  Fill muffin tins; bake at 350 for 18-20 minutes or until a knife inserted comes out clean.

Apple Cinnamon Streusel Muffins

We actually had muffins from the original recipe quite some time ago and must have enjoyed them because I put the recipe on a card in my box. However, recently when I went to make the muffins I didn't have enough butter on hand to make the topping as directed. Instead I used applesauce and discovered a delicious combination. The small amount of applesauce called for brings a large flavor to the muffins. These are a perfect fall muffin, especially if you're short on butter or apples.

Apple Cinnamon Streusel Muffins
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Adapted from: Happy in Dole Valley  
Yields: 12 muffins
Muffins
1 cup flour
1 cup whole wheat flour
1/4 cup sugar
1/4 cup brown sugar
1 T baking powder
1 tsp cinnamon
1/2 tsp salt
3/4 cup milk
1/4 cup butter, melted
1/4 cup applesauce
1 tsp vanilla
1 egg
Topping
1 1/2 T applesauce
2 T flour
2 T brown sugar
1/2 tsp cinnamon

Directions:
   1.  Mix dry ingredients. Add wet ingredients; mix until just moistened. Fill 12 muffin cups.
   2.  In a small bowl mix topping ingredients; divide topping among muffins, gently spread.
   3.  Bake at 375 for 15 minutes or until a knife inserted comes out clean.