Monday, January 31, 2011

Pumpkin Cranberry Muffins

Yes, more pumpkin. Last week I was craving the cranberry muffins my dad makes a lot at home, so I decided to make a batch, but had to add my favorite ingredient, pumpkin.

The tart cranberries and sweet pumpkin go really well together. Plus, the pumpkin keeps them super moist so they can be enjoyed for days. If they last that long. Recipe at the bottom!



Batter ready to go, with dried cranberries mixed in. (I wanted to use fresh cranberries, but couldn't find them anywhere.)



About to go in the oven! I filled my muffin cups almost full, and they worked perfectly.



After about 20 minutes in the oven, perfection. And they made the house smell amazing.



Sorry for the bluriness. I was very ready to eat one. Also, I think I cut into the one muffin that only had a couple cranberries... the rest were loaded.



Pumpkin Cranberry Muffins
(adapted from AllRecipes.com)
Makes 16-18 muffins

2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 eggs
1 cup sugar
1 can (15 oz) pumpkin puree
1/2 cup vegetable oil
1 cup dried or fresh cranberries

Preheat oven to 350 degrees.

In a bowl, combine flour, baking soda, pumpkin pie spice, and salt.

In a mixing bowl, beat the eggs and sugar; add the pumpkin and oil and mix well.

Stir into the dry ingredients just until moistened. Fold in the cranberries.

Fill foil-or paper-lined muffin cups almost to the top. Bake at 350 degrees for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

4 comments:

  1. It's hard to find fresh cranberries outside of November/December. I usually stock up at Thanksgiving and freeze them. One grocery store here does keep them in stock frozen year-round, but it's a huge store.

    ReplyDelete
  2. How many muffins does this recipe make?

    ReplyDelete
  3. Oop my bad - this made 17 for me, filling the muffin cups pretty full.

    ReplyDelete
  4. Yeah, I was going to say that I always buy a bunch of cranberries before Thanksgiving and freeze them. They work great for baking after freezing.

    ReplyDelete

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