Recipe(tried): Cranberry-Walnut Pumpkin Muffins

I made these last week and they turned out beautifully! I actually forgot to use the 1 Tbsp sugar to top the muffins, and they are still sweet enough. The muffins taste even better the next day.

Cranberry-Walnut Pumpkin Muffins

2 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3 tablespoons unsalted butter -- at room temperature (3/4 stick)
1 cup sugar -- plus 1 tablespoon
2 large eggs
1 cup canned pumpkin -- puree
3 Tbsp applesauce
1 teaspoon vanilla extract
2/3 cup buttermilk
1/2 cup cranberries -- dried sweetened
1/2 cup walnuts -- coarsely chopped

Preheat oven to 350 F. Coat muffin pans with cooking spray.

Whisk flour, spices, baking powder, salt, and baking soda in medium bowl to blend.

Using electric mixer, beat butter in large bowl until fluffy. Gradually add 1 cup sugar, beating until blended. Beat in eggs, 1 at a time. Beat in pumpkin, applesauce, and vanilla. Beat in dry ingredients alternately with buttermilk, in 2 additions each. Fold in cranberries and nuts. Spoon batter into muffin tins and sprinkle with the remaining
1 tablespoon sugar.

Bake about 13-15 minutes or until tester comes out clean. Cool muffins in pan 5-10 minutes, then remove from pan

Can be made 2 days ahead. Wrap and store at room temperature.

This recipe was adapted from the October BA