Description
These Spiced Pumpkin Cranberry Muffins are a delightful blend of autumn flavors, combining the rich warmth of pumpkin and spices with tart bursts of fresh cranberries. Perfectly tender and lightly sweetened, they’re an ideal treat for breakfast or a cozy snack during the fall season.
Ingredients
Scale
Dry Ingredients
- 2 cups (240 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup (240 g) pumpkin puree
- 2 large eggs
- 3/4 cup (150 g) brown sugar
- 1/2 cup (120 ml) vegetable oil
Add-ins & Topping
- 1 cup (about 150 g) fresh cranberries (chopped if large)
- 2 tablespoons granulated sugar (for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the optimal baking temperature by the time your batter is ready.
- Prepare Muffin Tin: Line your muffin tin with paper liners or grease it with cooking spray to prevent the muffins from sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs until light and frothy. Add the pumpkin puree, brown sugar, and vegetable oil, stirring until the mixture is smooth and well blended.
- Mix Wet and Dry: Pour the wet ingredients into the dry ingredient bowl and gently fold them together. Then, carefully fold in the fresh cranberries to evenly distribute them without bruising.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool: Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer to a wire rack to cool completely before serving.
Notes
- For a nuttier flavor, consider adding 1/2 cup chopped walnuts or pecans to the batter.
- If fresh cranberries are not available, frozen cranberries can be used but do not thaw before adding to the batter.
- Use pumpkin pie spice as an alternative to the cinnamon and nutmeg for a more complex spice profile.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
- Check the muffin’s doneness by inserting a toothpick towards the end of baking time to avoid overbaking and drying out the muffins.
