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cranberry pumpkin muffins

Just made these Cranberry Pumpkin Muffins, and I love them--super easy recipe and the turn out delicious.

2 cups unbleached white flour

2 1/2 teaspoons baking powder

1 teaspoon of salt

1/2 teaspoon ground cinnamon

1/2 teaspoon allspice

1/4 teaspoon freshly grated nutmeg

3/4 cup sugar

1/3 cup canola oil

2 large eggs

1 1/4 cups canned pumpkin puree

1/2 cup milk

1/2 cup walnuts

2 cups fresh or frozen cranberries, roughly chopped

Preheat oven to 400 degrees. Grease a 12 cup muffin tin well.

Mix dry ingredients together; set aside. Whisk oil, eggs, pumpkin and milk together in a medium sized bowl. Add dry ingredients to the wet and stir just until combined. Fold in the walnuts and cranberries. Do not overmix. Fill prepared muffin cups full--even to top of pan.

Bake until you can cleanly remove a toothpick from muffin, 20 - 25 minutes. Let the muffins cool for at least 5 minutes before releasing them from the pan.

Makes 6 extra large muffins, or 12 large muffins.

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