Ingredients

1/2 cup each granulated sugar and packed light brown sugar
6 Tbsp unsalted butter, softened
2 tsp each ground cinnamon and vanilla extract
1 1/2 tsp ground ginger
1/2 tsp ground cloves
1 tsp each baking powder and baking soda
3/4 tsp salt
2 large eggs plus 2 large egg whites
1 1/4 cups pumpkin purée
2 1/2 cups all-purpose flour
1/2 cup milk
1 1/2 cups fresh or frozen cranberries, halved

Maple Drizzle

2/3 cup confectioner’s sugar
3 Tbsp pure maple syrup

Garnish: toasted pumpkin seeds

Directions

1. Heat oven to 350°F. You’ll need 20 muffin cups lined with paper liners. Beat sugars, butter, spices, vanilla, baking powder, baking soda and salt in a large bowl with mixer on medium speed 2 minutes until blended.
2. Beat in eggs and whites. Beat in pumpkin purée on low speed until just combined. Alternately beat in flour, then milk, until just blended. Stir in berries.
3. Put 1/4 cup batter in each muffin cup. Bake 30 minutes or until toothpick inserted into centers comes out clean. Cool 5 minutes in pans on rack, remove from pans and cool completely.
4. Drizzle: Up to 4 hours before serving, stir ingredients in small bowl until smooth. Scrape into a small ziptop bag. Cut a small tip from one corner of bag and drizzle over cupcakes. Garnish with pumpkin seeds.

Ingredients

Filling

1/3 cup sugar
2 T flour
1 tsp lemon peel
3/4 tsp lemon juice
5 large apples, peeled, cored and sliced
1 cup coarsely chopped
cranberries

Topping

2/3 cup rolled oats
1/3 cup brown sugar, packed
1/4 cup whole-wheat flour
2 tsp cinnamon
2 T trans-fat-free margarine, melted

Directions

Filling: Combine sugar, flour and lemon peel in a medium bowl; mix well. Add lemon juice, apples and cranberries; stir to mix. Spoon into a large baking dish.

Topping: combine oats, brown sugar, flour and cinnamon in a small bowl. Stir in melted margarine. Sprinkle topping over filling. Bake in a 375° F oven for 40 to 50 minutes or until filling is bubbly and top is brown. Serve warm or at room temperature.