Pumpkin-Cranberry Muffins

READY IN: 40mins
Recipe by Sydney Mike

This recipe comes from the 2009 Betty Crocker cookbooklet, Fall Baking, & has been changed slightly to include a few more of those delicious tart red berries!

Top Review by HokiesMom

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.

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees F, then grease 12 standard size muffin cups with shortening OR line them with paper baking cups.
  2. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, ginger & salt.
  3. Stir in pumpkin, oil, eggs, cranberries & pecans, just until moistened.
  4. Divide batter evenly among the prepared muffin cups, & if desired, sprinkle coarse sugar evenly over each.
  5. 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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