These Overnight Cranberry Pecan Pumpkin Muffins will make you the prep-ahead pro of the season. With a rich, tender crumb thanks to Swans Down Cake Flour, a satisfying crunch from Schermer Pecans, and a sweet, slightly tart bite from Mariani Dried Cranberries, these muffins pack every festive flavor into one quick and easy treat.
Overnight Cranberry Pecan Pumpkin Muffins
Makes 6 muffins
Ingredients
- 1¼ cups (125 grams) sifted Swans Down Cake Flour
- 1½ teaspoons (7.5 grams) baking powder
- 1 teaspoon (2 grams) Chinese five-spice powder
- ½ teaspoon (1.5 grams) plus 1⁄8 teaspoon kosher salt, divided
- ⅔ cup (133 grams) granulated sugar
- ⅔ cup (161 grams) canned pumpkin
- 1⁄3 cup (75 grams) neutral oil
- 1 large egg (50 grams)
- 1 teaspoon (4 grams) vanilla extract
- ½ cup (56 grams) Schermer Pecans Small Pecan Pieces
- ½ cup (64 grams) Mariani Dried Cranberries
- 1 cup (120 grams) confectioners’ sugar
- 4 teaspoons (20 grams) water
- 1 tablespoon (14 grams) unsalted butter, melted
Instructions
- In a medium bowl, whisk together flour, baking powder, five-spice powder, and ½ teaspoon (1.5 grams) salt.
- In a small bowl, whisk together granulated sugar, pumpkin, oil, egg, and vanilla. Add sugar mixture to flour mixture, and using a spatula, fold until almost combined. Add pecans
- and cranberries, and fold until just combined. Cover and refrigerate overnight.
- Preheat oven to 400°F (200°C). Line 6 muffin cups with paper liners or spray with baking spray with flour.
- Let batter stand at room temperature for 10 minutes. Divide batter among prepared muffin cups (about 110 grams each).
- Bake for 10 minutes. Reduce oven temperature to 350°F (180°C), and bake until tops are dry and golden brown and a wooden pick inserted in center comes out with a few moist crumbs, 10 to 14 minutes. Let cool in pan for 5 minutes. Remove from pan, and let cool completely on a wire rack.
- In a small bowl, whisk together confectioners’ sugar, 4 teaspoons (20 grams) water, melted butter, and remaining ⅛ teaspoon salt until smooth. Dip top of each muffin into glaze, letting excess drip off. Let stand until glaze is set, 5 to 10 minutes. Store in an airtight container at room temperature for up to 4 days.
Overnight Cranberry Pecan Pumpkin Muffins - Doubled Recipe
Makes 12 muffins
Ingredients
- 2½ cups (250 grams) sifted Swans Down Cake Flour
- 1 tablespoon (15 grams) baking powder
- 2 teaspoons (4 grams) Chinese five-spice powder
- 1¼ teaspoons (3 grams) kosher salt, divided
- 1⅓ cups (266 grams) granulated sugar
- 1⅓ cups (322 grams) canned pumpkin
- ⅔ cup (150 grams) neutral oil
- 2 large eggs (100 grams)
- 2 teaspoons (8 grams) vanilla extract
- 1 cup (112 grams) Schermer Pecans Small Pecan Pieces
- 1 cup (128 grams) Mariani Dried Cranberries
- 2 cups (240 grams) confectioners’ sugar
- 2 tablespoons plus 2 teaspoons (40 grams) water
- 2 tablespoons (14 grams) unsalted butter, melted
Instructions
- In a large bowl, whisk together flour, baking powder, five-spice powder, and 1 teaspoon (3 grams) salt.
- In a medium bowl, whisk together granulated sugar, pumpkin, oil, eggs, and vanilla. Add sugar mixture to flour mixture, and using a spatula, fold until almost combined. Add pecans and cranberries, and fold until just combined. Cover and refrigerate overnight.
- Preheat oven to 400°F (200°C). Line 12 muffin cups with paper liners or spray with baking spray with flour.
- Let batter stand at room temperature for 10 minutes. Divide batter among prepared muffin cups (about 110 grams each).
- Bake for 10 minutes. Reduce oven temperature to 350°F (180°C), and bake until tops are dry and golden brown and a wooden pick inserted in center comes out with a few moist crumbs, 10 to 14 minutes. Let cool in pan for 5 minutes. Remove from pan, and let cool completely on a wire rack.
- In a small bowl, whisk together confectioners’ sugar, 2 tablespoons plus 2 teaspoons (40 grams) water, melted butter, and remaining ¼ teaspoon salt until smooth. Dip top of each muffin into glaze, letting excess drip off. Let stand until glaze is set, 5 to 10 minutes. Store in an airtight container. Store in an airtight container at room temperature for up to 4 days.
