Pumpkin Cranberry Muffins

DSC_0006 copyPumpkins are on my mind, because they are all over the windowsills in the kitchen. How can you not eat them, when you look at them all day! We enjoyed pumpkin cranberry muffins this morning for breakfast. The recipe I use is a variation on a pumpkin spice muffin recipe from Ken Haedrich’s Home for the Holidays cookbook. His recipes, while tasty, tend to use every measuring cup and spoon in the kitchen. This is no exception, and I don’t make these muffins often enough to have simplified the recipe yet.

So pull out all your measuring cups…here’s my version of the recipe.

1 ½ c. cooked, mashed pumpkin

1 large egg

3/8 c. packed brown sugar

1/3 c. orange juice

¼ c. butter, melted

1 Tbsp molasses

1 c. all-purpose flour

¾ c. whole wheat flour

1/3 c. cornmeal

2 ½ tsp baking powder

½ tsp salt

½ tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp ground cloves

¼ c. milk

½ c. dried cranberries

Combine pumpkin, egg, sugar, orange juice, melted butter, and molasses in a bowl and mix well. In a separate bowl, mix the flours, cornmeal, baking powder, salt and spices. Add the liquid mixture to the dry ingredients and stir briefly. Add the milk and continue to stir until the batter is uniform. Fold in cranberries.

Spoon into greased muffin tins (I usually get about 16 muffins, but if you like big ones, you could make 12). Bake at 210°C (400°F) for about 20 minutes. Watch carefully near the end of baking; they burn easily.

5 thoughts on “Pumpkin Cranberry Muffins

  1. Pingback: Happy Halloween! | Robinne Weiss

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