Cranberry-Pumpkin Muffins

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.

Cooking Method: Baking

Cuisine: Global

Courses: Baked Goods

Difficulty: Intermediate

Servings: 24

Calories: 1171.1

Dietary: Vegetarian

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

2 cup Flour
1 cup Whole Wheat Flour
1 cup Sugar
1 1/2 teaspoon Cinnamon
1 teaspoon Baking Powder
1 teaspoon Baking Soda
3/4 teaspoon Allspice
1/2 teaspoon Salt
1/2 cup Butter
2 1/2 cup Pumpkin; thick puree
2 Eggs
2 cup Cranberries; cleaned;halved

Directions

1
Preheat the oven to 350&# 194;Â°F (175ÃÂ°C).
2
In a large mixing bowl, whisk together the flour, whole wheat flour, sugar, cinnamon, baking powder, baking soda, allspice, and salt until well combined.
3
Add the melted butter, pumpkin puree, and eggs to the dry ingredients.
4
Stir the mixture gently until just moistened; do not overmix to ensure tender muffins.
5
Fold in the halved cranberries evenly throughout the batter.
6
Spoon the batter into 24 greased muffin cups, filling each about two-thirds full.
7
Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8
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.

Keywords: allspice, baking, berries, bread, butter, cinnamon, cleanedhalved, cranberries, cranberrypumpkin, eggs, flour, international, muffins, powder, pumpkin, puree, salt, soda, sugar, thick

Read it online: https://www.chefs-mate.com/recipe/cranberry-pumpkin-muffins/