Name: Pumpkin-Cranberry Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 muffins, 12 serving(s)
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)

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Recipe by Sydney Mike

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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!

Ready In:: 40mins
Serves:
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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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RECIPE MADE WITH LOVE BY

@Sydney Mike

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@Sydney Mike

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"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!"

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review by HomeFryMama

3/27/2011

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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tweak by HomeFryMama

3/27/2011

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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review by Tanya Pants

10/20/2010

Really really really good - just pulled them out of the oven and tried one, the perfect treat for a cool fall afternoon! Loving the pecans...

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review by HokiesMom

2/16/2010

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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review by Brooke the Cook in

12/11/2009

These muffins are loaded with yummy cranberries. These aren't a fluffy muffin - I think the pumpkin makes them a bit heavier. I subbed some splenda in place of some of the sugar (about half and half) and used the turbinado sugar on the tops, which gives them a nice sweet crisp bite.

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