Get ready to indulge in the perfect fall treat with our delightful Cranberry and Pumpkin Muffins! Bursting with the warm flavors of pumpkin and the tartness of fresh cranberries, these muffins are not only a delicious way to welcome the season but also a healthy snack option for any time of day. With just 35 minutes from start to finish, you’ll have a dozen mouthwatering muffins that will fill your kitchen with an irresistible aroma. Whether you're enjoying them for breakfast or as a cozy afternoon snack, these muffins are sure to impress your family and friends. Don’t miss out on the chance to elevate your baking game—let’s dive into this scrumptious recipe!
Ingredients
- 1 cup pumpkin puree
- 1 cup fresh cranberries
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2 eggs
- 1/2 cup vegetable oil
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until well combined.
- In a separate medium bowl, combine the pumpkin puree, white sugar, brown sugar, eggs, and vegetable oil. Mix thoroughly until the mixture is smooth and well blended.
- Gently fold the wet ingredients into the dry ingredients, stirring just until combined. Be careful not to overmix, as this can make the muffins tough.
- Carefully fold in the fresh cranberries, distributing them evenly throughout the batter.
- Using a cookie scoop or spoon, divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a simple glaze before serving if desired.
Tips
- Use Fresh Cranberries: For the best flavor and texture, opt for fresh cranberries instead of dried ones. Their tartness complements the sweetness of the pumpkin beautifully.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to tough muffins, so be gentle!
- Check for Doneness: Ovens can vary, so keep an eye on your muffins as they bake. Start checking for doneness at the 18-minute mark by inserting a toothpick into the center; it should come out clean.
- Add a Twist: For an extra flavor kick, consider adding a teaspoon of vanilla extract to the wet ingredients or a pinch of nutmeg to the dry mix.
- Storage Tips: Store any leftover muffins in an airtight container at room temperature for up to three days, or freeze them for longer storage. Just reheat in the microwave for a quick treat!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 32g
Protein: 3g
Fat: 12g
Saturated Fat: g
Cholesterol: 35mg
