PUMPKIN CRANBERRY MUFFINS

 

  • Cooking Time: 35
  • Servings: 10
  • Preparation Time: 6

Ingredients

  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 4 ounces unsalted butter, soft
  • 1 cup white sugar
  • 2 whole large eggs
  • 1/2 cup milk
  • 3/4 cup packed pumpkin puree
  • 1 cup whole cranberries, fresh or frozen

Directions

  • Preheat oven to 350º standard / 325º convection.
  • Prepare standard-sized muffin tin with grease or papers.
  • Combine flour, baking powder, salt, and spices. Whisk to evenly mix. Set aside.
  • Cream butter and sugar until well incorporated. You do not need to mix until fluffy and light. With muffins, it's OK (maybe even preferable) to leave the mixture a bit uneven.
  • Beat in eggs and milk. Again, don't mix as much as you would if you were making cookies.
  • Add flour mixture and, using a rubber spatula, fold gently into wet mixture. Leave some dry spots in the batter.
  • Add pumpkin and continue to fold until the batter is mostly even.
  • Add cranberries and give the better one or two more folds.
  • Using a measuring cup, large spoon, or portion scoop, fill muffin cups about ¾ full.
  • Bake until set: a toothpick or skewer inserted in the center of the muffin will emerge clean. This morning, my batch took 35 minutes to bake.
  • Remove pan from oven and allow to cool a few moments before removing muffins.

Notes

These muffins require no sales pitch. I will tell you anyway that they are fluffy, flavorful, and easy to make with or without an electric mixer.

Categories: Breakfast  Brunch  Muffin 

Website Credit: http://foodaccordingtome.com/2008/pumpkin-cranberry-muffins/

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