I know that Christmas is fast approaching and everyone has their minds on seasonal flavors such as peppermint, gingerbread, chocolate, pumpkin, etc! Everywhere I look, people are posting their Christmas cookie photos, but for me, it seems as though I just finished going through all of the zucchinis and squash from my farm share! Not that I’m really complaining, I made some wonderful dishes, such as Chai Butternut Squash and Apple Muffins, Roasted Autumn Squash, and Vegan Sweet Potato Ratatouille!
But after some thought, I’ve realized that I’ve only baked one pumpkin treat all season! For someone who loves pumpkin, this was atrocious! Even at Thanksgiving, we normally make a pumpkin pie and apple pie. However, because we had such a small gathering this year, we only made the apple pie! So, I knew our next recipe would need to include pumpkin in it. Here is our Brown Butter Pumpkin Orange and Cranberry Muffins with Orange Glaze recipe! Yes, you heard that right, it’s PUMPKIN, ORANGE, AND CRANBERRY! Packed full of flavors and all in one muffin! And did I mention BROWN BUTTER TOO! I’m our case it’s brown VEGAN butter from Earth Balance, which still produces that rich nutty flavor that you’ve come to expect from regular butter. Not to mention the rich color it adds to the muffins, I mean just look at them!
A quick tip: Make sure to soak your dried cranberries in hot water to make them nice and soft before to put them in the muffin. This will guarantee a nice soft cranberry in the finished muffin instead of a hard chewy one. Another tip is to make sure to allow time for you egg replacer to thicken up before you add it to the mixture. This will make sure that it resembles the egg texture that you’re trying to simulate. I use Bob’s Red Mill Egg Replacer, but I’m sure you could use any replacement method you prefer!
These Brown Butter Pumpkin Orange and Cranberry Muffins with Orange Glaze are extraordinary! All of the flavors pair so well together! It’s an explosion of flavor with every bite! If you like these and want to try the other pumpkin recipe I made this season, check out these Vegan Orange Pumpkin Cakes!
Brown Butter Pumpkin Orange and Cranberry Muffins with Orange Glaze
This recipe is the perfect muffin for a treat this Christmas morning. The rich brown butter deepens the flavor and makes the baked goods richer in taste and the pumpkin, orange, and cranberry flavors are the perfect combination for a delicious breakfast treat this Christmas. Allergen info: Dairy free, Egg Free, Peanut Free, Tree Nut...
- Prep Time: 20m
- Cook Time: 25m
- Total Time: 45m
Ingredients
Wet Ingredients
- 1/3 c non-dairy margarine
- 1 c pumpkin puree
- 2 egg replacer eggs or flax seeds
- 3/4 c brown sugar
- 1/3 c orange juice
- 1 large orange, zested
- 1 tsp. vanilla
Dry Ingredients
- 2 c white whole wheat flour or wheat pastry flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. ground ginger
- 1/2 tsp. allspice
- 1/2 tsp. salt
- 1 c dried cranberries
Orange Glaze
- 3/4 c powdered sugar
- 1 tbsp. orange juice
- 1 tsp. orange zest
Instructions
Prep Work:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners. To prepare the brown butter, add the non-dairy margarine in a small saucepan and cook on medium heat. After a couple of minutes, the margarine will begin to crackle and foam. Continue to whisk and until the margarine turns a nice golden amber color. Remove from heat and place in a separate bowl to cool for at least 10 minutes.
- Make the egg replacer according to the instructions and set aside. Boil some water in the microwave and add the dried cranberries. Let cranberries sit in warm water for at least 10 minutes. This will soften them so they will not be chewy when you bake them.
Muffin Work:
- In a large bowl, add the pumpkin puree, brown sugar, egg replacer, orange juice, orange zest, and vanilla. Whisk together until smooth.
- In another medium bowl, whisk together the white wheat flour, baking soda, baking powder, cinnamon, nutmeg, ginger, allspice, and salt. Add the dry ingredients to the wet ingredients and mix until combined. Add in the cooled browned butter and mix well. Drain the warmed cranberries and add to the muffin mixture. Divide the batter evenly between the muffin liners.
- Bake for 25-27 minutes or until the knife comes out clean. Allow muffins to cool and then transfer to a wire rack to cool completely.
Glaze:
- In a small bowl, combine the powdered sugar and 1 tablespoon of the orange juice. Add more orange juice to thin to the desired consistency. You want it a bit thick but thin enough to coat the muffins. Add orange zest and mix. Spoon glaze onto each muffin. Let sit to set the glaze. Makes 12 muffins.
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