Pumpkin Cranberry Muffins

Submitted by Kittencalrecipezazz

"These really rise nice and high, and are very moist muffins, with a fantastic pumpkin flavor."

 

• Ready In: 35mins
• Ingredients: 15
• Yields: 24-30 muffins

ingredients

• 2 cups pumpkin puree, canned or fresh (not pumpkin pie filling)
• 3 cups sugar
• 1 cup buttermilk
• 1 cup vegetable oil
• 4 large eggs
• 3 cups flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 2 teaspoons ginger powder
• 1⁄2 teaspoon nutmeg (freshly grated is best)
• 3⁄4 teaspoon clove
• 1 teaspoon salt
• 1 cup finely chopped pecans, toasted (optional)
• 1 cup dried cranberries (Craisins are good)

directions

1. Set oven to 350 degrees.
2. In a bowl, mix together the pumpkin puree and sugar.
3. Stir in oil and buttermilk.
4. Beat the eggs lightly; add to the mixture.
5. In another bowl, mix together flour, baking powder, baking soda, spices and salt Add to the pumpkin mixture; stir JUST until moistened (lumps in the batter is okay).
6. Stir in nuts (if using), and cranberries.
7. Scoop into regular size, or mini size muffin tins which have been sprayed with oil, or generously buttered, or lined with paper liners.
8. Bake for about 30-35 minutes (less time for mini muffins, about 20 minutes), or until the muffins test done.
9. Note: the cranberries can be replaced with mini chocolate chips if desired.

Reviews

[jerison]

This worked well even at 7200 feet and with regular milk. I love the spices in it! Oh, and I didn't use nuts.

 

[muffinlady]

This is very moist and good - I substituted sour milk for buttermilk, Walnuts for pecans and as I was out of cranberries as I often just eat cranberries - love them So I used golden raisins for cranberries. I use walnuts as they are abundant in the Northwest I like them in so many things.

 

[FrenchBunny]

Oh Kitten !!!! I did not change a thing for this recipe except I didn't use any nuts and I used Craisins. Also the tin of pumpkin was 15 oz not 16 but it didn't make a difference for just 1 oz. When I was making these I thought wow all that sugar and that much oil?? I was praying it wasn't a goof up from the changeover...But OH MY when I tasted them they were out of this world. I had to force myself to not eat more than 2....And I can tell you my Daughter is not getting all of them in her goodie bag this weekend. I had filled up 24 regular muffins and I also did 12 mini muffins. The regular muffins took 22 minutes in the oven and my mini ones took 15 minutes. They are just so moist and delicious. Didn't find them too sweet at all and just the perfect amount of spices. I did use freshly grated nutmeg too. Thanks for sharing this wonderful recipe Kitten....

 

[UmmBinat]

Good stuff!! I ate three just now and DD ate 2 right after they had cooled down from the oven. I made ours gluten free by using recipe#360337 doubled for a half batch here and it made 16 large muffins. I used yogurt for the buttermilk for half of the "something wet" in the gluten free recipe and used canned pumpkin for the other half. I made a mistake reading this to begin with and thought the recipe called for fresh cranberries so I used them anyway adding brown sugar to them after chopping them up. I followed the amount of sugar in the gluten free recipe and it wasn't very sweet so I suggest to add a tad more if you are going to make them gluten free as per my review. I can't find a gluten free/corn free/cream of tartar free baking powder so I used 2 tbs organic apple cider vinegar when adding the wet ingredients. I used walnuts in place of pecans as that is what I had on hand and did not add nutmeg because of its intoxicant properties. I would make these again using dried cranberries. Made for Nuffin But Muffin Tag Game - 10/10 in KK's forum.

 

[Michelle Berteig]

Delicious and the amount of spice is perfect! This recipe made 28 regular sized muffins for me. I also think the stated baking time is a bit on the long side, next time I make these, I will shorten the time slightly. Some of my muffins turned out a bit burnt on the edges. Also, these are pretty sweet and I think the sugar could be cut down to 2 cups or a little less. Might be interesting, say, with 1 cup of white sugar and 3/4 cup of brown sugar. I used golden raisins instead of cranberries. Despite these comments about future tweaks, this recipe is a keeper, everyone loved these!