Pumpkin-Cranberry Muffins

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:
Yields:
Units:

ingredients

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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  1. 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.
    Reply
  2. 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.
    Reply
  3. 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...
    Reply
  4. 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.
    Reply
  5. 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.
    Reply
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