Pumpkin-Cranberry Muffins
- Ready In:
- 40mins
- Ingredients:
- 12
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 2 cups all-purpose flour
- 3⁄4 cup granulated sugar
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon salt
- 1 cup canned pumpkin (NOT pie filling)
- 1⁄2 cup vegetable oil
- 2 eggs
- 1 1⁄2 cups dried cranberries
- 1⁄2 cup pecans, chopped
- 1⁄4 cup coarse sugar (optional)
directions
- Preheat oven to 400 degrees F, then grease 12 standard size muffin cups with shortening OR line them with paper baking cups.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, ginger & salt.
- Stir in pumpkin, oil, eggs, cranberries & pecans, just until moistened.
- Divide batter evenly among the prepared muffin cups, & if desired, sprinkle coarse sugar evenly over each.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean, then remove muffins from the baking pan to a wire rack for cooling slightly before serving.
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Reviews
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Nice moist muffins that are full of flavor! They are dense in texture but that makes them perfect with a cup of coffee! Loved the blend of the pumpkin flavor with the dried cranberries. I used a cinnamon/sugar mix for the topping of the muffins. I did omit the nuts as a personal preference. Made for the special event in Healthy Choices tag game.
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I made this with the following modifications: whole wheat pastry flour instead of all-purpose; 1/2 cup maple syrup and 1/4 cup brown sugar instead of 3/4 cup granulated; 1 cup dried cranberries soaked in boiling water (to make them less chewy) instead of 1 1/2; omitted the nuts. I topped them with a simple streusel (flour, brown sugar, butter, oats). They were moist, light, and flavorful. I let them rise for a few minutes in the cups before putting in the oven and they were not very dense.
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These are some yummy muffins! I bought a very large squash and my husband peeled and baked it, and I pureed and bagged it for the freezer. I had 1 cup leftover and went looking for a recipe in which I could use it. I used white wheat flour and egg beaters, and left out the nuts. This makes a very thick batter; much thicker than my usual muffin dough. But it made a good dense and sweet muffin. Thanks for posting.
Tweaks
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I made this with the following modifications: whole wheat pastry flour instead of all-purpose; 1/2 cup maple syrup and 1/4 cup brown sugar instead of 3/4 cup granulated; 1 cup dried cranberries soaked in boiling water (to make them less chewy) instead of 1 1/2; omitted the nuts. I topped them with a simple streusel (flour, brown sugar, butter, oats). They were moist, light, and flavorful. I let them rise for a few minutes in the cups before putting in the oven and they were not very dense.