Cranberry-Pumpkin Muffins
Description
These Cranberry-Pumpkin Muffins are the perfect blend of warm fall spices and bright fruitiness. The batter is incredibly moist thanks to thick pumpkin puree and butter, creating a tender crumb that holds up well to the juicy bursts of halved cranberries. With notes of cinnamon and allspice, these muffins offer a comforting, homemade flavor that feels both rustic and refined. They are an ideal choice for weekend breakfasts, holiday brunches, or a satisfying afternoon snack with coffee. Easy to mix up with pantry staples, they bake quickly and deliver a beautiful golden top with every bite.Ingredients
Directions
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Preheat the oven to 350&# 194;°F (175ðC).
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In a large mixing bowl, whisk together the flour, whole wheat flour, sugar, cinnamon, baking powder, baking soda, allspice, and salt until well combined.
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Add the melted butter, pumpkin puree, and eggs to the dry ingredients.
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Stir the mixture gently until just moistened; do not overmix to ensure tender muffins.
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Fold in the halved cranberries evenly throughout the batter.
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Spoon the batter into 24 greased muffin cups, filling each about two-thirds full.
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Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 1171.1kcal
- % Daily Value *
- Total Fat 29.9g46%
- Saturated Fat 16.6g83%
- Cholesterol 157.8mg53%
- Sodium 2844.7mg119%
- Total Carbohydrate 206.3g69%
- Dietary Fiber 11.0g44%
- Sugars 65.1g
- Protein 24.9g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
allspice, baking, berries, bread, butter, cinnamon, cleanedhalved, cranberries, cranberrypumpkin, eggs, flour, international, muffins, powder, pumpkin, puree, salt, soda, sugar, thick
