Pumpkin Cranberry Muffins with Streusel Topping

Makes 21 muffins

1/3 cup almond flour

¼ cup flour

¼ cup old fashioned rolled oats

1/3 cup packed light brown sugar

¼ tsp salt

¼ tsp ground cinnamon

1/8 tsp freshly grated nutmeg

1/3 cup walnuts, coarsely chopped

4 Tbs butter, melted (for topping)

½ cup butter, room temperature (for muffins)

1 cup brown sugar

2 large eggs

1 tsp (5 mL) vanilla extract

2 cups flour

1 tsp baking soda

1½ tsp baking powder

1 tsp cinnamon

1 Tbs ground ginger

1/8 tsp ground cloves

1 tsp salt

2 cups cranberries

1 Tbs sugar

1 cup (250 mL) pumpkin purée

½ cup (125 mL) sour cream

¼ cup (60 mL) milk

1. To make the topping, add the flours, oats, sugar, salt, cinnamon, nutmeg, and walnuts to a medium bowl and combine.

2. Add the melted butter, and work with your fingers or a fork until the mixture begins to clump together. Reserve.

3. Position a rack in the centre of the oven and preheat to 350º F.

4. In the bowl of a stand mixer fitted with the paddle, cream the butter and sugar together on medium until light and fluffy, 3-4 minutes, scraping down the sides of the bowl as necessary. Add the eggs one at a time, beating until combined after each, then add the vanilla.

5. Sift the dry ingredients into a medium bowl. Stir together the pumpkin purée, sour cream and milk. Toss the cranberries with the tablespoon of sugar and set aside until later.

6. With the mixer on low, alternate adding the dry ingredients and the pumpkin mixture in three parts, beginning and ending with the dry ingredients, and mixing until just combined after each addition.

7. Spread a little more than half the batter in the bottom of the pan. Sprinkle with cranberries. Cover with the rest of the batter, and sprinkle with the streusel, squeezing into almond sized clumps.

8. Bake the muffins for 18-22 minutes until golden brown and passes the toothpick test. Let cool.

Spice Cake with Cranberry

Filling and Orange Cream

Cheese Frosting

Makes 1, 2-layer 20-23 cm cake

3 cups cranberries

1 orange, juice and zest

2 Tbs (30 mL) maple syrup

¼ tsp ground rosemary

2½ cups flour

2½ tsp cinnamon

1 Tbs ground ginger

¼ tsp ground allspice

¼ tsp fresh nutmeg, grated

2 tsp baking powder

½ tsp baking soda

¼ tsp sea salt

1 cup butter, room temperature

1/3 cup brown sugar

½ cup granulated sugar

3 large eggs

1/3 cup (80 mL) molasses

1 tsp (5 mL) vanilla

½ cup (125 mL) buttermilk

225 g cream cheese, room temperature

125 g butter, room temperature

1 orange, zest + 1 Tbs (15 mL) juice

1 cup icing sugar

Candied cranberries for garnish

1. In a small pot, add the cranberries, orange juice and zest, maple syrup, and rosemary, and heat over a medium to medium-low heat. Let cook 15 minutes or until all cranberries have burst and softened. Remove from heat and let cool.

2. Butter and line (or flour) your baking pan. Preheat oven to 350º F.

3. In medium bowl sift together flour, spices, baking powder, baking soda, and salt.

4. In a large mixing bowl, beat the butter and sugars until light and creamy.

5. Add the eggs one at a time, beating to combine after each addition, then add the molasses and vanilla and beat for another minute.

6. Add half the flour mixture and beat until combined. Add the buttermilk and mix scraping down the sides of the bowl as needed. Add the remaining flour mixture and beat until everything is combined. Pour into cake pan and bake 30-40 minutes or until cake is done. Insert a toothpick and the centre should come out clean. Let cool 15 minutes before removing from pan. Let cool completely before frosting.

7. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric beater) combine the cream cheese and butter. Beat on medium-low speed until smooth and combined, 1-2 minutes, scraping the sides of the bowl and paddle as needed. Add orange zest and juice.

8. Sift the powdered sugar into the cream cheese mixture. Beat the frosting on low speed to combine, then increase the speed to medium-high and beat until light and fluffy, 1-2 minutes, scraping down the sides of the bowl once or twice.

9. Slice the cake in half horizontally. Spread the bottom half with the cranberry filling. Place the other half of cake on top. Spread the cream cheese frosting on the top. Garnish as desired.