Fresh Cranberry Pumpkin Muffins

Total Time
40mins
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.

Ingredients Nutrition

Directions

  1. Preheat oven to 350F and grease or paper line 12 muffin tins.
  2. Combine dry ingredients in a medium mixing bowl.
  3. Combine remaining ingredients in a separate mixing bowl.
  4. Add the wet ingredients to the dry ingredients, mixing just until the dry ingredients are moist (do not overmix).
  5. Fill each muffin cup 2/3rds of the way full with batter.
  6. Bake for 30 minutes or until golden brown.
  7. Cool slightly before removing from tins to cool on a wire rack.
Most Helpful

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!

gssalvador May 06, 2008

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 :)

Outta Here November 29, 2009