Pumpkin
Cranberry Muffin Squares
Chock full of cranberries and pumpkin flavour,
these moist orange-spiked squares are ideal for dessert or weekend
breakfast treats. Tuck one or two into packed lunches for a treat
kids will love.
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| Preparation Time: |
15 minutes
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| Cooking Time: |
30 to 40 minutes
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Makes
15 squares or 12 muffins
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2 cups (500 mL)
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all-purpose flour
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1 tbsp (15 mL)
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pumpkin pie spice
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2-1/2 tsp (12 mL)
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baking powder
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1/2 tsp (2 mL)
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baking soda
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1/2 tsp (2 mL)
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salt
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3/4 cup (175 mL)
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chopped fresh Ontario Cranberries
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1/2 cup (125 mL)
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chopped walnuts
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1
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egg
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2/3 cup (120 mL)
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packed brown sugar
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1/2 cup (125 mL)
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orange juice
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1/2 cup (125 mL)
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milk
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1/4 cup (50 mL)
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vegetable oil
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1 tbsp (15 mL)
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grated orange rind
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3/4 cup (175 mL)
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cooked Ontario Pumpkin purée
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Topping:
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3/4 cup (175 mL)
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granulated sugar
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2 tbsp (25 mL)
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all-purpose flour
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1/2 tsp (2 mL)
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pumpkin pie spice
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1 tbsp (15 mL)
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butter, softened
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Topping: In
bowl, combine sugar, flour, pumpkin pie spice and butter; set aside.
In large bowl stir together flour, pumpkin pie spice, baking powder,
baking soda and salt; stir in cranberries and walnuts.
In separate bowl, beat egg; mix in brown sugar,
orange juice, milk, oil and orange rind. Blend in pumpkin purée.
Pour over flour mixture and stir just until moistened. Spoon into
greased 8-inch (2 L) square cake pan. Sprinkle with topping.
Bake in 375°F
(190°C) oven for 35 to 40 minutes
or until cake tester inserted in centre comes out clean. Run knife
around edges to loosen. Turn out onto wire rack and let cool. Cut
into squares. (Alternatively spoon batter into 12 large greased
or paper-lined muffin cups, filling to top. Sprinkle with topping.
Bake 30 to 35 minutes or until firm to the touch.) Serve warm or
at room temperature.
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