Fresh Cranberry Pumpkin Muffins

Submitted by HokiesMom

"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."

 

• Ready In: 40mins
• Ingredients: 12
• Yields: 12 muffins
• Serves: 12

ingredients

• 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

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.

Reviews

[gssalvador]

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!

 

[Outta Here]

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 :)