Spiced Citrus Cranberry Pumpkin Muffins
- Ready In:
- 35mins
- Ingredients:
- 13
- Yields:
-
12 muffins
ingredients
- 1 1⁄4 cups all-purpose flour
- 3 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon cinnamon, ground
- 1⁄4 teaspoon nutmeg, ground
- 1⁄2 cup vegetable shortening
- 3⁄4 cup sugar
- 2 eggs
- 1 cup pumpkin puree (or canned pumpkin)
- 1⁄2 cup milk
- 1 tablespoon habanero, juiced or dried and crushed
- 2 teaspoons citrus zest
- 1⁄2 cup cranberries, fresh or frozen, cut in half
directions
- Preheat oven to 375 degrees Fahrenheit.
- Sift all the dry ingredients together in a bowl.
- In another large mixing bowl, cream the shortening and sugar together until fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the pumpkin and mix well.
- Add 1/3 of the dry ingredients to the mixture and combine well. Add half of the milk and mix. Then add another third of the dry ingredients, and then the remainder of the milk, and the zest, along with the chile juice if using, and finish with the remainder of the dry ingredients.
- Lightly oil a muffin pan and fill two-thirds full with the batter. Bake for 20 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
- Cool the muffins on a rack before removing and serve warm or at room temperature.
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RECIPE SUBMITTED BY
My passions include cooking, computers, and gardening.
So, I like to, if at all possible, grow whatever I'm going to be cooking with. Which is one of the reasons I got involved in peppers, specifically hot peppers (Habaneros, Jalapenos, that sort of peppers).