Pumpkin Cranberry Muffins
🕒 Cook Time: 25 minutes
🕒 Prep Time: 10 minutes
🕒 Total Time: 35 minutes
🍽 Servings: 24-30 muffins
Description:
Indulge in the warm flavors of fall with these delightful Pumpkin Cranberry Muffins. Bursting with the essence of pumpkin, sweetened cranberries, and a hint of spices, these muffins are perfect for breakfast, brunch, or a sweet treat any time of day.
Ingredients:
- 2 cups pumpkin puree
- 3 cups sugar
- 1 cup buttermilk
- 1 cup vegetable oil
- 4 eggs
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 teaspoons ginger powder
- 2 teaspoons nutmeg
- 1/2 teaspoon ground cloves
- 3/4 teaspoon salt
- 1 cup chopped pecans (optional)
- 1 cup dried cranberries
Instructions:
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Preheat Oven: Set your oven to 350 degrees Fahrenheit.
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Prepare Mixture: In a large mixing bowl, combine the pumpkin puree and sugar, mixing until well incorporated.
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Add Wet Ingredients: Stir in the buttermilk and vegetable oil until fully blended.
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Incorporate Eggs: Lightly beat the eggs and add them to the mixture, stirring until combined.
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Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger powder, nutmeg, cloves, and salt.
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Mix Batter: Gradually add the dry ingredients to the pumpkin mixture, stirring just until moistened. It’s okay if there are lumps in the batter; overmixing can lead to dense muffins.
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Add Nuts and Cranberries: Gently fold in the chopped pecans and dried cranberries until evenly distributed throughout the batter.
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Prepare Muffin Tins: Prepare your muffin tins by spraying them with oil, buttering them generously, or lining them with paper liners.
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Fill Muffin Tins: Scoop the batter into the prepared muffin tins, filling each cavity about 3/4 full. You can use regular-size or mini-size muffin tins, depending on your preference.
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Bake: Place the filled muffin tins in the preheated oven and bake for approximately 30-35 minutes for regular-size muffins, or 20 minutes for mini muffins. To ensure they are done, insert a toothpick into the center of a muffin; if it comes out clean or with a few moist crumbs, they are ready.
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Cool and Serve: Once baked, remove the muffins from the oven and allow them to cool in the tins for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Notes:
- These muffins are incredibly versatile. Feel free to swap the dried cranberries with mini chocolate chips for a decadent twist.
- For a healthier option, you can reduce the sugar or substitute some of it with a natural sweetener like honey or maple syrup.
- Store any leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. Simply reheat them in the microwave or oven before serving.
Indulge in the comforting flavors of fall with these irresistible Pumpkin Cranberry Muffins. Whether you’re hosting a cozy gathering or simply craving a homemade treat, these muffins are sure to delight your taste buds with every bite. Enjoy! 🎃🧁
