Fruity Vanilla Pumpkin Muffins
- Reviews 2
Ready In: 35 mins
Yields: 12 muffins
Ingredients
- 1 1⁄2 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon nutmeg, grated
- 1⁄2 teaspoon ground ginger
- 2 large eggs
- 1 1⁄2 cups sugar
- 1 cup pumpkin puree
- 2 tablespoons vegetable oil
- 1⁄2 cup water
- 1 teaspoon vanilla
- 1⁄4 cup dried cranberries
- 1⁄4 cup vanilla baking chips
- 2 tablespoons nonpareils, divided (hundreds and thousands)
- 1⁄4 cup powdered sugar
Directions
- Preheat oven to 400°F.
- Grease 12 muffin cups.
- Combine flour, baking powder, baking soda, nutmeg, and ginger, and set aside.
- In a separate bowl, beat eggs, sugar, pumpkin puree, oil, water and vanilla until well blended.
- Add flour mixture and mix until just combined.
- Fold in cranberries, vanilla chips and 1 tablespoon nonpareils.
- Spoon mixture into muffin cups, filling each about 2/3 full.
- Sprinkle remaining nonpareils on top.
- Bake for about 25 minutes, or until tops of muffins spring back when lightly touched.
- Dust tops lightly with powdered sugar while still warm.
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