Pumpkin muffins with oats and cranberries

You must have noticed by now that I like pumpkin and love pumpkin desserts (cake, bread, pie). Because I always make such big batches of fresh pumpkin purée, I constantly search and think of new pumpkin-based desserts to bake.

This time I made pumpkin muffins filled with oats and cranberries, and covered with cinnamon and pumpkin seeds. These muffins are great for breakfast and can be easily frozen down and thawed at a later time. Oats make muffins less cake-like and you can easily replace white flour with wholewheat flour if you prefer a "healthier" muffin. Cranberries make an interesting, slightly acidic contrast with the pumpkin and pumpkin seeds (or pepitas) add a crunchy side to these pumpkin muffins. Try them, I love them as snack!

Recipe for about 16 muffins:

Wet ingredients
1 egg, beaten
1.2 dl milk
4 dl fresh pumpkin purée
100 g butter, melted
1.5 tsp vanilla extract

Dry ingredients
1.2 dl brown sugar
5 dl flour
2 dl oats
3 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
a pinch of cloves
a pinch of nutmeg
a pinch of ginger
1/2 tsp salt
2.5 dl cranberries

Topping
1 dl roasted+chopped pumpkin seeds
0.6 dl brown sugar
1 tsp cinnamon

Mix wet ingredients. In a separate bowl mix dry ingredients and add cranberries once mixed. Add dry ingredients to wet ingredients and mix only until incorporated. Line a muffin pan with muffin paper forms and fill them with dough to 3/4 of volume.
Mix ingredients for topping and sprinkle on top of muffins. Bake approx. 20 min at 190C (until toothpick comes out clean).