Prep 10 mins
Cook 30 mins
From an Ocean Spray Cranberry flyer that I found in my huge collection of saved recipe clipouts. I love cranberries and I love the flavor of pumpkin so of course I love putting the two together in any baked good. Remember, if using fresh cranberries that you've frozen to save for later, do not thaw the frozen cranberries before using - they will turn to mushy.
- 2 cups flour
- 1⁄2 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon salt
- 1 cup solid-pack pumpkin
- 2 cups fresh cranberries, coarsely chopped (you may use frozen, just do not thaw!)
- 1⁄2 cup oil
- 1⁄4 cup 1% low-fat milk (or higher in fat content, but I've found skim does not work well)
- 1⁄4 cup molasses
- 1 egg
- Preheat oven to 350F and grease or paper line 12 muffin tins.
- Combine dry ingredients in a medium mixing bowl.
- Combine remaining ingredients in a separate mixing bowl.
- Add the wet ingredients to the dry ingredients, mixing just until the dry ingredients are moist (do not overmix).
- Fill each muffin cup 2/3rds of the way full with batter.
- Bake for 30 minutes or until golden brown.
- Cool slightly before removing from tins to cool on a wire rack.
Quite good. Not very sweet until you hit a cranberry. I used dried cranberries that I soaked in water for 30 minutes and they were great. Thanks!
A very moist, dense muffin. Not too sweet, with a touch of tart from the fresh cranberries. I used 1/4 cup Splenda Brown Sugar Blend and cut the oil to 1/4 cup, and that worked fine. A great recipe for using that extra pumpkin when all you can find is the LARGE can when you only need the small for a pie :)