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Muffins

Cranberry Pumpkin Muffins

sizzling-eats-2

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 15 Muffins

Rating:
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These muffins are perfect as a morning breakfast treat or to satisfy any afternoon sweet tooth. These Cranberry Pumpkin Muffins have a wonderful moist texture with notes of warm spices, and a subtle hint of tartness from the cranberries. Made with common ingredients, these bake up into delicious, fluffy muffins.

Recipe by Amy Desrosiers

Ingredients

  • 1 3/4 C. all-purpose flour
  • 3/4 tsp. Clabber Girl ®Baking Soda
  • 1/4 tsp. Clabber Girl® Baking Powder
  • 1/8 tsp. salt
  • 2 tsp. Spice Islands® Pumpkin Pie Spice
  • 1 C. granulated sugar
  • 1/2 C. dark brown sugar
  • 1/4 tsp. Spice Islands® Ground Nutmeg
  • 2 large eggs
  • 15 oz. canned pumpkin
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1 Tbsp. Grandma’s® Molasses
  • 1/2 C. Crisco® All-Vegetable Shortening, melted to liquid consistency
  • 1 C. cranberries, rough chopped

Topping:

  • 1 tsp. Spice Islands® Ground Saigon Cinnamon
  • 3 Tbsp. granulated sugar

Equipment:

  • 12-count muffin tin & 6-count
  • Large & medium-sized mixing bowls
  • Rubber spatula
  • Whisk
  • Can opener
  • Cutting board & knife
  • Ice cream scooper

Directions

  1. Adjust oven rack to the center position. Preheat oven to 375° F. Line muffin tins with cupcake liners.
  2. In a medium-sized bowl, whisk together the flour, baking soda, baking powder, pumpkin spice, and salt
  3. In a separate bowl, add the pumpkin puree, eggs, extract, molasses, and melted shortening; combine until fluffy and mixed.
  4. Slowly add the dry ingredients to the wet ingredients and combine until there are no more flour streaks. Fold in the cranberries.
  5. Using an ice cream scooper carefully fill each liner with batter. You can go to almost the top leaving a little space around the top. We used one 12 count tin, and one 6-count tin to bake 15 muffins.
  6. Bake for 20-25 minutes or until muffin top domes feel firm and are deep golden-brown. A toothpick inserted into the center of each muffin will come out clean.
  7. Cool muffins and enjoy!

Cranberry Pumpkin Muffins

sizzling-eats-2

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 15 Muffins

Ingredients

  • 1 3/4 C. all-purpose flour
  • 3/4 tsp. Clabber Girl ®Baking Soda
  • 1/4 tsp. Clabber Girl® Baking Powder
  • 1/8 tsp. salt
  • 2 tsp. Spice Islands® Pumpkin Pie Spice
  • 1 C. granulated sugar
  • 1/2 C. dark brown sugar
  • 1/4 tsp. Spice Islands® Ground Nutmeg
  • 2 large eggs
  • 15 oz. canned pumpkin
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1 Tbsp. Grandma’s® Molasses
  • 1/2 C. Crisco® All-Vegetable Shortening, melted to liquid consistency
  • 1 C. cranberries, rough chopped

Topping:

  • 1 tsp. Spice Islands® Ground Saigon Cinnamon
  • 3 Tbsp. granulated sugar

Equipment:

  • 12-count muffin tin & 6-count
  • Large & medium-sized mixing bowls
  • Rubber spatula
  • Whisk
  • Can opener
  • Cutting board & knife
  • Ice cream scooper

Directions

  1. Adjust oven rack to the center position. Preheat oven to 375° F. Line muffin tins with cupcake liners.
  2. In a medium-sized bowl, whisk together the flour, baking soda, baking powder, pumpkin spice, and salt
  3. In a separate bowl, add the pumpkin puree, eggs, extract, molasses, and melted shortening; combine until fluffy and mixed.
  4. Slowly add the dry ingredients to the wet ingredients and combine until there are no more flour streaks. Fold in the cranberries.
  5. Using an ice cream scooper carefully fill each liner with batter. You can go to almost the top leaving a little space around the top. We used one 12 count tin, and one 6-count tin to bake 15 muffins.
  6. Bake for 20-25 minutes or until muffin top domes feel firm and are deep golden-brown. A toothpick inserted into the center of each muffin will come out clean.
  7. Cool muffins and enjoy!

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