Pumpkin-Cranberry Muffins

Submitted 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!"

 

• 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

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.

Reviews

[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.

 

[HomeFryMama]

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.

 

[Tanya Pants]

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...

 

[Brooke the Cook in]

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.

 

[ladypit]

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.