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Parve
Easy
12 Servings
Allergens 
50 Minutes
Diets
Yield: 12 muffins
1/3 cup chopped toasted pumpkin seeds
1/3 cup packed brown sugar
1/3 cup Mishpacha Flour
1/4 teaspoon Gefen Cinnamon
1/4 teaspoon salt
2 and 1/2 tablespoons margarine, melted
1/4 teaspoon vanilla extract
1 and 1/2 cups Mishpacha Flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
pinch Gefen Cinnamon
pinch nutmeg
1/2 cup Gefen Almond Milk
1/2 cup (1 stick) margarine, melted and cooled
1 teaspoon vanilla extract
1 large egg, beaten
1 cup cranberries, divided (not dried – use frozen when fresh is unavailable)
Preheat oven to 350 degrees Fahrenheit. Spray the cups of a muffin tray lightly with cooking spray.
Prepare the crumble. Combine all dry ingredients in a bowl. Stir in melted margarine and vanilla with a fork until mixture is moist and crumbly; set aside.
Prepare the batter. Sift flour, sugar, baking powder, salt, cinnamon, and nutmeg into a medium-sized mixing bowl. Make a well in the center of flour mixture (dig down with a spoon and then widen the hole). In a separate bowl, blend almond milk, margarine, vanilla, and egg. Add liquid mixture to flour mixture and stir just until batter is evenly moistened (don’t overmix). By hand, add 1/2 cup of the cranberries, reserving the rest for topping.
Fill each muffin cup about three fourths full. Top with remaining cranberries and sprinkle with crumble. Bake for 25 to 30 minutes. Cool muffins in pan for 10 minutes before removing.
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