Rarely do I need a reason to bake, but the 3 lb bag of cranberries I picked up at Costco last week gave me plenty of them. That’s a lot of cranberries! I adore the pairing of cranberry and orange and most of the cranberry baked goods I’ve made in the past play off of this combo. Since it is November and I had a few cans of pumpkin in the cupboard, I decided to take it another direction. Glad I did!
These muffins are sweet, but not overly so. I’d recommend them as a breakfast treat or afternoon snack. We liked them as is, but you could add a light glaze or powdered sugar dusting if you prefer a sweeter result. You could also substitute Craisins for the cranberries, add nuts or white chocolate chips. Hmm…so many possibilities, I might just have to whip up another batch.
Cranberry Pumpkin Muffins
Yield: 18 Muffins
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
2 cups sugar
1 cup canned pumpkin
1/2 cup vegetable oil
1 cup fresh or frozen cranberries, chopped
1. Preheat oven to 375 degrees.
2. Combine flour, baking soda, pumpkin pie spice and salt in a medium bowl. Set aside.
3. Beat together the eggs and sugar until well blended. Add pumpkin and oil, mix well.
4. Stir in the flour mixture until just moistened. Fold in the cranberries.
5. Line muffin tins with foil or paper baking cups and fill 3/4 full.
6. Bake for 20-22 minutes or until a toothpick/cake tester comes out clean.
Recipe adapted from Taste of Home