These Cran-Apple Spice Muffins are everything we love about fall baking in one cozy treat! Unsweetened applesauce, tart cranberries, warm cinnamon and crunchy toasted pecans come together to create moist and tender muffins that are perfect for breakfast, afternoon coffee breaks, or tucking into lunch boxes.
Easy to make and filled with wholesome flavour, these muffins are a delicious way to celebrate apple season and cranberry season all at once.
I have a few of those old supermarket cooking leaflets/books that I managed to salvage and bring back to Canada with me. You know the ones I mean I am sure. They used to always be for sale next to the cash register at the grocery store and were put out by companies like Pillsbury or Betty Crocker, etc.
I had collected quite a few through the years, but I could only bring back a few of them. This recipe I am sharing with you today comes from one entitled Home Baking, published by Pillsbury in November of 1990. Can you believe it only cost $3? I know. The cost of cooking magazines has sky-rocketed since them. You can expect to pay upwards of $15 for them now! Talk about inflation.
I had baked these muffins many times through the years, but this was the first time I baked them to share on here. They are a simple, classic, beautiful muffin, with high pebbly tops and a beautiful moist texture.
They are also not too sweet. I don't like muffins that taste like little cakes. I like a muffin to be a bit sturdier than that and to taste more like a bread than a cake.
These are lovely and moist through the use of unsweetened applesauce and there is very little sugar in the recipe. This contrasts beautifully with the tartness of chopped fresh cranberries and the nutty crunch of toasted pecans.
Simply put, these are a beautiful muffin that I think you will enjoy as much as I do! Very autumnal.
INGREDIENTS NEEDED
TO MAKE
🍎CRAN-APPLE SPICE MUFFINS🍎
Other than the fresh (or frozen) cranberries, there is nothing too out of the ordinary here.
- 2 cups (240g) plain all-purpose flour
- 1/2 cup (85g) granulated sugar
- 1 tsp baking soda (bicarbonate)
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup (250g) unsweetened applesauce
- 1/3 cup (80ml) oil
- 1 large egg
- 1 tsp vanilla
- 1 cup (114g) coarsely chopped fresh or frozen cranberries
- 1/2 cup (60g chopped toasted pecans
🍎NOTES ON INGREDIENTS🍎
Flour
Regular all-purpose/plain flour gives these muffins a tender crumb. Measure by spooning the flour into your cup and then leveling it off for the best results.
Sugar
The amount is quite modest, allowing the natural sweetness of the applesauce to shine trough. You can use light brown sugar for a deeper, caramel-like flavour if you wish.
Baking Soda
This helps the muffins rise and acts with the acidity in the applesauce and the cranberries.
Cinnamon
Adds warmth and complements both the apples and cranberries beautifully. Feel free to add a pinch of nutmeg for extra autumn flavour.
Salt
Enhances all of the flavours and balances any sweetness.
Unsweetened Applesauce
The star ingredient! This keeps the muffins incredibly moist while adding a touch of natural sweetness. Homemade or store-bought work well.
Oil
Adds moisture and ensures the muffins stay fresh for several days. Use a neutral flavoured oil such as canola, vegetable, or light olive oil (My choice).
Egg
Provides structure and richness. Bring it to room temperature if possible for better incorporation.
Vanilla
Adds depth and rounds out the flavours beautifully.
Cranberries
Fresh or frozen cranberries work perfectly here. If using frozen, there is no need to thaw them out first. Their bright tartness provides a delicious contrast to the applesauce.
Pecans
Toasting the pecans before adding them intensifies their nutty flavour and adds a wonderful crunch. Walnuts can be substituted if you wish.
🍎HOW TO MAKE CRAN-APPLE SPICE MUFFINS🍎
As simple to make as most muffins are. The hardest part for me was chopping the cranberries, but I got there in the end. (I didn't want to drag out the food processor, lol. Call me lazy.)
- Preheat the oven to 350*F/180*C/ gas mark 4. Grease a medium 12 cup muffin tin really well. Set aside. (Alternately line with paper cups)
- Whisk the flour, baking soda, cinnamon, salt, and sugar together in a large bowl. (I used a small wire whisk. This helps to make sure that everything is evenly mixed.)
- Whisk the applesauce, oil, egg and vanilla together until well combined. (Same wire whisk.)
- Stir the wet ingredients into the dry ingredients, combining only until the dry ingredients are moistened. (I used a small rubber spatula. Do NOT overmix. A few lumps are fine and in fact make for a better muffin. What you don't want is large dry streaks.)
- Stir in the cranberries and nuts. (I folded them in with the rubber spatula, taking care to mix them in evenly without overmixing the batter.)
- Spoon into the prepared muffin tin, dividing equally. (You want to fill the muffin cups about 2/3 full for a nice crown.)
- Bake for 25 to 30 minutes until well risen and a toothpick inserted into the center of one comes out clean. (They should be golden brown.)
- Leave to cool in the tin for 2 minutes before removing to a wire rack to finish cooling.
I like to enjoy these warm with some butter for spreading and a nice hot cup of herbal tea.
🍎HINTS AND TIPS FOR BAKING MUFFINS🍎
Here are my hints and tips for making sure that your muffins turn out beautifully every time:
1. Mix wet and dry ingredients separately. To prevent the mix from being overworked, first mix the wet ingredients together in one bowl and mix the dry ingredients in another. Make a well in the dry ingredients, carefully pour in the wet ingredients, then stir the mix a couple of times to roughly combine.
2. Don't over mix your muffins. The most important rule of muffin making is to not over stir the mix. What you really want is to just moisten the ingredients. Do not stir or beat the batter until it is smooth and lump free. You want the final mix to be lumpy, and thick with a few floury streaks.
3. Add your flavors last. While spices should be added with all the other dry ingredients, additions like fruit and nuts should be added last. Give the batter one more light-handed stir once you've added them in just to combine.
4. Line the pans. You can choose to either grease the muffin tin or line it with paper liners. If you choose to forgo the liners, make sure you grease the base and sides of the cups with oil spray or a little melted butter. If you're not going to eat the muffins for a while, do use paper liners as these will keep the muffins fresher for longer.
5. Don't overfill your pans. Aim to fill the cups ¾ full to get muffins with nice round tops and to prevent them from spilling out over the top of the cups. Often if your tins are over filled the muffins will rise to the top and then collapse on themselves.
6. For extra interest, add a flavorful sprinkle on top. Once the muffin cups are all filled, you can choose to sprinkle the tops with more fruit, nuts or a crumble topping, even sanding sugar or cinnamon sugar, for even more taste and or crunch. As the muffins rise these toppings will cook into the tops of the muffin.
7. Protect your baking pan. If there isn't enough batter to fill all the cups, half fill the empty ones with water. This will help the muffins bake evenly and will help to protect your pan from buckling.
8. Cooling them down. Once you remove the muffins from the oven, let them sit in their pan for a few minutes before removing to a wire rack. This is especially important for muffins that aren't in a paper liner, as it will help them from falling apart. However, remove them after five minutes otherwise you risk them going soggy as they cool in the pan.
9. Freeze extras for later. Muffins freeze beautifully, so if you can't enjoy them all on the day they're baked, wrap them in plastic wrap tightly, and put them in the freezer for later. They will keep for about 3 months and reheat wonderfully in the microwave for about 30 seconds on high from frozen.
🍎FREQUENTLY ASKED QUESTIONS🍎
CAN I DOUBLE THIS RECIPE?
Yes, by all means. The recipe is designed to scale easily so you can double or even triple it with great success.
CAN THESE BE MADE AHEAD OF TIME?
Yes, you can whisk the dry ingredients ahead and cover, as well as the wet ingredients (store them covered in the fridge) ready to stir together and bake when and as you need them.
HOW CAN I STORE THE BAKED MUFFINS?
Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for 3 to 4 days.
CAN THESE BE FROZEN?
Absolutely. Wrap each muffin individually in plastic wrap, tightly. Label and date. Freeze for up to 3 months. Thaw at room temperature or warm briefly in the oven.
CAN THIS BE BAKED IN A PAN INSTEAD OF A MUFFIN TIN?
Yes. I would use a buttered 9-inch square pan. Bake for 25 to 30 minutes at the temperature stated in the recipe.
🍎A FEW SMALL BATCH MUFFIN RECIPES TO ENJOY🍎
Muffins don't always have to be baked in big batches. Here are a few additional small batch muffin recipes you can enjoy!
SMALL BATCH BRAN MUFFINS - Everything a cozy morning muffin bake should be — tender, gently sweet, and packed with hearty whole‑grain goodness. Made with wheat bran, molasses, and just a whisper of oil, they bake up moist and flavourful without feeling heavy. Add raisins for little pockets of sweetness, enjoy them warm from the oven, and you’ve got the perfect muffin for one, two, or anyone who loves a nourishing treat that tastes far better than “healthy” ever suggests.
CINNAMON ROLL MUFFINS - These tasty muffins capture everything you love about a warm, gooey cinnamon roll — but in a tender, golden muffin that’s ready in just minutes. A buttery batter, a generous swirl of nutty cinnamon‑pecan streusel, and a soft cream‑cheese drizzle make each of the six muffins feel like a little indulgence. They rise tall, smell like “home sweet home,” and deliver that cozy cinnamon‑bakery magic without the fuss of yeast or a full batch. Perfect for a weekend treat when you want something special, small, and utterly irresistible.
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Yield: 12 muffins
Cran-Apple Spice Muffins
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Applesauce keeps these cranberry and pecan studded spice muffins lovely and moist.
Ingredients
- 2 cups (240g) plain all-purpose flour
- 1/2 cup (85g) granulated sugar
- 1 tsp baking soda (bicarbonate)
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup (250g) unsweetened applesauce
- 1/3 cup (80ml) oil
- 1 large egg
- 1 tsp vanilla
- 1 cup (114g) coarsely chopped fresh or frozen cranberries
- 1/2 cup (60g chopped toasted pecans
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Grease a medium 12 cup muffin tin really well. Set aside. (Alternately line with paper cups)
- Whisk the flour, baking soda, cinnamon, salt, and sugar together in a large bowl.
- Whisk the applesauce, oil, egg and vanilla together until well combined.
- Stir the wet ingredients into the dry ingredients, combining only until the dry ingredients are moistened.
- Stir in the cranberries and nuts.
- Spoon into the prepared muffin tin, dividing equally.
- Bake for 25 to 30 minutes until well risen and a toothpick inserted into the center of one comes out clean.
- Leave to cool in the tin for 2 minutes before removing to a wire rack to finish cooling.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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Today is one of those days you just want to hunker down indoors with a warm blanket, a good book and something hot to drink . . . and . . . well . . . while you have the kettle and the fire on, you might as well bake something cozy to enjoy along with that hot drink.
I don't think you can get much cosier than Gingerbread. It is filled with lovely flavours that just spell "Home Sweet Home" to me. Scents and flavours that make us think back to our childhoods, and the comfortable warmth of our Grandmother's aproned lap.
This has to be one of the best Ginger breads you could ever want to bake. Its a recipe I adapted from an old book of mine written by the late Marion Cunningham called "Lost Suppers." Every recipe in this book is a winner.
This is cozy, cozy, cozy . . . and filled with lots of warm flavours . . . cinnamon, ginger, cloves . . . and I added some ground cardamom, which worked very well.
Oh, it smelled a little bit like what I suppose Heaven to smell like while it was baking. Oh boy . . . what is it about the smell of the warm baking spices that gets our taste buds tingling?
The cake itself is dense and moist and quite delicious. Gingerbread is a bit like chocolate cake. Its almost impossible to take photos of it that truly showcase the gorgeousness of it. No matter how much icing sugar you dust it with to off-set the darkness of it . . . Or how much softly whipped cream you dollop on top . . . preferably while the cake is still warm . . . so some of it melts and soaks into that gorgeous gingerbread-ness . . . mmmm . . . .
Ice cream also goes very, very well . . . . especially vanilla. I didn't have any. Actually (and don't go telling on me) its awfully nice sliced thin and spread with butter while its still warm.
Enjoy!
INGREDIENTS NEEDED
TO MAKE
🤎BLUE RIBBON GINGERBREAD🤎
Simple ingredients put together in the most delicious way.
- 2 1/2 cups (300g) plain all-purpose flour
- 1 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp ground cloves
- 1/2 tsp ground cardamom
- 1/2 cup (115g) butter, softened
- 1/2 cup (95g) granulated sugar
- 1 cup (340g) dark molasses
- 1 TBS honey
- 2 tsp bicarbonate of soda
- 1 cup (240ml) boiling water
- 2 large free range eggs, beaten
🤎NOTES ON INGREDIENTS🤎
Plain All-Purpose Flour
All-purpose flour works perfectly in this recipe. Be sure to measure it properly by spooning the flour into your measuring cup and leveling it off for the most accurate results.
Dark Molasses
Use dark molasses for the rich flavour and deep colour that makes this gingerbread so special. Avoid blackstrap molasses, which can be too bitter for baking.
Honey
The honey adds subtle sweetness and helps keep the gingerbread moist.
Butter
Use real butter for the best flavour. It should be softened to room temperature so that it creams easily with the sugar.
Spices
The blend of spices create a warmly spiced gingerbread with a wonderful depth of flavour. If your spices have been sitting in the cupboard for several years, consider replacing them for best results.
Baking Soda/Bicarbonate of Soda
This reacts with the molasses and boiling water to help create the characteristic light, tender texture of traditional gingerbread.
Eggs
Large eggs at room temperature will incorporate more easily into the batter and help to produce a better rise.
HOW TO MAKE
🤎BLUE RIBBON GINGERBREAD🤎
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter an 8 inch square deep baking tin and line with baking paper. Set aside. (I usually crumple the baking paper all up and then uncrumple it. It seems to fit in better.)
- Sift the flour, cinnamon, ginger, cloves and cardamom together in a bowl. Set aside. (This helps to evenly distribute the spices in the flour.)
- Beat together the butter and sugar until light and fluffy. (If your butter is at room temperature this will be easier.)
- Beat in the molasses and honey. (Don't worry if the mixture looks a bit curdled.)
- Dissolve the soda in the boiling water and beat into the creamed mixture.
- Beat in the flour mixture until smooth, then beat in the eggs. The mixture will be runny. (This is perfectly normal.)
- Pour into the prepared pan and bake in the preheated oven for 45 to 55 minutes, until well risen and a toothpick inserted in the center comes out clean. (The top should also spring back when lightly touched.)
- Remove from the oven and let cool in the pan for 5 minutes before tipping out onto a wire rack. Carefully remove the baking paper. (It should easily peel off.)
- Serve warm with either whipped cream or ice cream.
🤎HINTS AND TIPS FOR SUCCESS🤎
For the best texture, spoon the flour into the measuring cup and level it off with a knife. Too much flour can result in a heavier, drier gingerbread.
Use Fresh Spices
The warm spices are the heart and soul of this gingerbread. If your cinnamon, ginger, cloves or cardamom have been in the cupboard for years, treating yourself to fresh spices will make a noticeable difference.
Choose the Right Molasses
Dark molasses gives this gingerbread its deep colour and rich flavour. Avoid blackstrap molasses, which can be quite bitter and overpower the finished cake.
Don't Panic When the Batter Thins
After adding the boiling water, the batter will become very thin. This is completely normal and is one of the secrets behind the cake's beautifully moist texture.
Mix Together Gently Once the Flour is Added
Stir just until the ingredients are combined. Overmixing can develop the gluten in the flour and make the gingerbread tougher than it should be.
Watch the Bake Time
Start checking a few minutes before the recommended baking time is up. A skewer inserted into the center should come out clean with a few moist crumbs attached, but no wet batter.
🤎FREQUENTLY ASKED QUESTIONS🤎
CAN I USE BLACKSTRAP MOLASSES INSTEAD OF DARK MOLASSES?
I don't recommend it. Blackstrap molasses has a much stronger flavour and is bitter. It can overwhelm the spices in your gingerbread.
WHY IS THE BATTER SO THIN?
Don't worry. That is completely normal. The addition of boiling water thins the batter. This extra moisture is what helps create the wonderfully soft and tender crumb that makes this gingerbread so special.
CAN I MAKE THIS GINGERBREAD AHEAD OF TIME?
Certainly. In fact, this gingerbread tastes even better the next day. The flavours have time to meld together creating an even richer and more aromatic cake.
CAN THIS BE FROZEN?
Absolutely. Once cooled, wrap it tightly in cling film and then aluminum foil. Label, date and keep frozen for up to three months.
CAN I MAKE THIS INTO MUFFINS?
Yes. The batter can be baked in lined muffin tins. Start checking for doneness after about 18 to 22 minutes, although time may vary according to your oven.
CAN I ADD RAISINS, CRYSTALLIZED GINGER, OR NUTS?
Certainly. A handful of chopped crystalized ginger, raisins, walnuts or pecans can be folded into the batter before baking for extra texture and flavour.
HOW LONG WILL THIS KEEP?
Properly stored in an airtight container this will keep for five to six days. Possibly even longer.
🤎A FEW MORE GINGERBREAD RECIPES TO ENJOY🤎
Here are a few more gingerbread recipes that you might also enjoy. I know we certainly do!
SQUIDGY GINGERBREAD - When you dip your fork into this delicious gingerbread you realize what a treat it really is. Squidgy, damp, melt in the mouth ginger deliciousness. When you sink your teeth into its deliciously squidgy moistness . . . you realize that this is truly a Gingerbread to fall in love with. I enjoy it split and filled with lemon curd. Simply cut into squares, this is fabulous . . . but split and filled with lemon curd . . . there is amazing. This truly IS the royalty of Gingerbreads. Magnificently moist and squidgy . . . with a beautiful ginger flavor and just a hint of mixed spice
DEEP, DARK & DELICIOUS GINGERBREAD - Spicy, dark, dense and yes delicious. You cannot call it a pretty cake by any stretch. It is the ugly step sister of pretty cake. It is like the country cousin of the city mouse. This is a cake you might be tempted to overlook when glancing upon it sitting in the glass case of a bake shop. Old fashioned and delicious. The smell alone when it is baking is worth baking it and don't get me started on the taste.
Pin this delicious recipe to your Delicious Desserts, Gingerbread or Cake recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: Serves 9
Blue Ribbon Gingerbread
Prep time: 15 MinCook time: 55 MinTotal time: 1 H & 10 M
This deliciously old-fashioned gingerbread is an heirloom recipe. Its dark and spicy. Serve it warm, cut into squares along with a dollop of whipped cream or vanilla ice cream to grace the top.
Ingredients
- 2 1/2 cups (300g) plain all-purpose flour
- 1 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp ground cloves
- 1/2 tsp ground cardamom
- 1/2 cup (115g) butter, softened
- 1/2 cup (95g) granulated sugar
- 1 cup (340g) dark molasses
- 1 TBS honey
- 2 tsp bicarbonate of soda
- 1 cup (240ml) boiling water
- 2 large free range eggs, beaten
Instructions
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter an 8 inch square deep baking tin and line with baking paper. Set aside.
- Sift the flour, cinnamon, ginger, cloves and cardamom together in a bowl. Set aside.
- Beat together the butter and sugar until light and fluffy.
- Beat in the molasses and honey.
- Dissolve the soda in the boiling water and beat into the creamed mixture.
- Beat in the flour mixture until smooth, then beat in the eggs. The mixture will be runny.
- Pour into the prepared pan and bake in the preheated oven for 45 to 55 minutes, until well risen and a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool in the pan for 5 minutes before tipping out onto a wire rack. Carefully remove the baking paper.
- Serve warm with either whipped cream or ice cream.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
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