2 sweet apples (e.g., Gala), peeled, cored & diced
2 T butter
1/4 tsp cinnamon
1/2 C dried cranberries
3/4 C finely chopped toasted pecans
1/4 C finely chopped crystallized ginger
1-1/4 C firmly packed brown sugar
3/4 C (12 Tbsp) butter
2 T water
1 C + 2 T canned 100% pumpkin (not pie filling)
3/4 C sugar
1/3 C vegetable oil
2 large eggs
1-1/2 C all-purpose flour
1-1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1/8 tsp ground cloves
1. Preheat oven to 350. Spray 12 large muffin cups with nonstick baking spray (with flour) or regular nonstick spray and dust each cup with flour. Set aside.
2. In a medium saute pan, melt butter and add apples & cinnamon. Cook over medium heat until apples are tender, approximately 10-15 minutes. Add apples to each muffin cup.
3. In a small saucepan, cook brown sugar, butter and water over medium-high heat until mixture bubbles. Remove from heat. Add cranberries, pecans and ginger. Stir to combine. Spoon mixture over apples. Set aside.
4. In a medium bowl, combine pumpkin, sugar, oil and eggs, whisking until well blended. Set aside.
5. In a large bowl, sift together flour, baking powder, cinnamon, salt and cloves. Make a well in center of dry ingredients. Add pumpkin mixture, stirring gently until just combined. Using a large muffin scoop, add batter evenly into muffin cups, smoothing tops when necessary.
6. Bake until a cake tester inserted in the center comes out clean, approximately 30-40 minutes. Let cool in cups for 5 minutes.
7. Invert mini cakes onto cookie sheets lined with waxed or parchment paper. Best served warm.
A great fall delight!
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