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.
Posted | Tags: diy