| recipe from Dash of Grace |
Pumpkin Cranberry Muffins
Moist, fluffy, spiced pumpkin muffins bursting with fresh, tart cranberries.
Fall is my favorite season, by a long shot. I love cozying up by the fire on rainy days, peering out my window to see a myriad of autumnal hues, and the sound the leaves make as they crunch beneath my boots. *sigh* It is also the season of the pumpkin and that alone makes it the most wonderful time of the year.
Last week I warned you that I was on a pumpkin kick and would be bombarding you with pumpkin recipes. Well, I’m keeping true to my word and sharing a recipe for the most glorious pumpkin cranberry muffins! This recipe is a staple for the season. Muffins are so easy to make which makes them ideal for this busy time of year when everyone’s rushing, bustling (and fussing) about.
A good pumpkin muffin has the capacity to turn even the gloomiest of days cheerful and bright. I don’t know about you, but the moment I bite into that spiced, tender, ball of deliciousness my heart is warmed and all feels right in the world. Paired with a cup of warm coffee or chai tea and I am in sheer harvest bliss.
| Yields 12 muffins |
Ingredients 1 1/4 cup all-purpose flour 1/2 cup whole wheat flour 1/2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground cloves 2 eggs at room temperature 1/2 cup granulated sugar 1/2 cup dark brown sugar 1 1/4 cups pure pumpkin 1/3 cup vegetable oil 2 tsp vanilla 1 1/2 cups fresh cranberries
1. Preheat the oven to 350 degrees F. Grease a standard muffin tin or line it with paper liners..
3. In a large bowl, whisk together the dry ingredients. Stir in cranberries.
4. Pour the wet ingredients into the flour mixture and mix until just combined and no flour streaks remain.
5. Divide batter between muffin cups. Bake for 20-22 minutes or until toothpick comes out clean.
6. Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
If you are as big of a pumpkin muffin fan as I am I recommend doubling this recipe right off the bat. You can even add white or dark chocolate to one batch! That would be another winning combo. I recommend freezing extras so you have some on hand to defrost whenever the mood strikes!
I will be eating these muffins right up until Christmas. I firmly believe that pumpkin season extends beyond Thanksgiving. A month of pumpkin is simply not enough in my book.
Look out Starbucks! Your Fall pastries have “muffin” on these.
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