Description
Delightful muffins combining seasonal flavors of pumpkin and cranberries, perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup fresh cranberries (or dried cranberries)
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin or line with paper liners.
- In a large bowl, combine the pumpkin puree, sugars, vegetable oil, eggs, and vanilla extract.
- In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture. Stir gently to combine and fold in cranberries.
- Divide the batter among muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool in the tin for a few minutes before transferring to a wire rack.
Notes
Serve warm with cream cheese or butter. Store in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 174
- Sugar: 9g
- Sodium: 154mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg