Cranberry Pumpkin Muffins with Honey Cream Cheese Frosting

These cranberry pumpkin muffins take less than an hour to make and are great for breakfast, brunch or snacks.  I frosted these with a cream cheese honey frosting and finished with finely chopped pistachios. 

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Cranberry Pumpkin Muffins

Ingredients:
2 c. all-purpose flour
1/2 cup packed brown sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup 100% pumpkin puree
6 oz. dried cranberries
1/2 cup oil
1/4 cup milk
1/4 cup molasses
1 large egg

Instructions:  Preheat oven to 350° F. Grease or paper-line 12 muffin cups.  Combine flour, brown sugar, baking soda, cinnamon, nutmeg and salt in medium bowl. Combine pumpkin, sweetened dried cranberries, vegetable oil, milk, molasses and egg in separate medium bowl. Add to flour mixture, mixing just until the dry ingredients are moist. Spoon batter into prepared muffin cup, filling 2/3 full.  Bake for 30 minutes or until wooden  pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to  wire rack to cool slightly. 
 
Honey Cream Cheese Frosting

Ingredients:
16 oz. light cream cheese, softened
1/4 cup honey
2 tsp. vanilla
Finely chopped nuts for garnish

Instructions:  Beat cream cheese, honey, and vanilla extract until light and fluffy. Chill until stiff enough to spread.  Ice cooled muffins and sprinkle with chopped nuts of your choice.