Serves 12
207 cal · 37 min
Cranberry Pumpkin Muffins
Recipe GLPRbc45591e130765
Tender, cake-like muffins studded with tart cranberries and warm spices from pumpkin puree. Perfect for breakfast or brunch, these muffins balance sweet and slightly tangy flavors with the comfort of autumn spices.
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Ingredients
2 cups All-purpose flour
¾ cup Granulated sugar
3 teaspoons Baking powder
½ teaspoon Salt
½ teaspoon Ground cinnamon
¾ teaspoon Ground allspice
⅓ cup Vegetable oil
2 Large eggs
¾ cup Canned pumpkin puree
2 cups Fresh or frozen cranberries, chopped
Directions
Preheat your oven to 400°F. Line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and allspice until evenly combined.
In a separate bowl, whisk together the vegetable oil, eggs, and pumpkin puree until smooth and well combined.
Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon or rubber spatula just until combined. Do not overmix; the batter should be slightly lumpy.
Fold in the chopped cranberries gently until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake at 400°F for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with only a few moist crumbs.
Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
