Pumpkin Cranberry Muffins Dinner Recipe
I'm thrilled to share this delightful recipe for Pumpkin Cranberry Muffins! These muffins are a perfect blend of sweet and tart, with a touch of spice.
They're perfect for dinner or anytime you want something tasty and different. 🍁🧁
Let's dive into what you'll need and how to make them!
Equipment
- Mixing bowls (one large, one medium)
- Measuring cups and spoons: For accuracy.
- Muffin tin: Standard size
- Muffin liners: To make cleanup easier
- Whisk: For combining ingredients
- Spatula: For mixing and scraping
- Oven mitts: To handle hot items safely.
- Cooling rack: To cool the muffins
Ingredients
- 2 cups of all-purpose flour
- 1 cup of sugar
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon of nutmeg
- 1 1/2 cups of canned pumpkin puree
- 1/3 cup of vegetable oil
- 2 large eggs
- 1 teaspoon of vanilla extract
- 1 cup of cranberries fresh or dried
Instructions
- Preheat the oven to 375°F (190°C). Line the muffin tin with liners.
- In a large bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Mix well.
- In another bowl, whisk together pumpkin puree, vegetable oil, eggs, and vanilla.
- Add the pumpkin mixture to the dry ingredients. Stir gently.
- Fold in the cranberries until just combined.
- Spoon the batter into the muffin liners, filling each about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Let the muffins cool on a rack before serving.
Notes
Use fresh cranberries for a tart bite, or dried ones for extra sweetness.
Don't overmix the batter; it keeps the muffins soft and fluffy!
Swap vegetable oil with melted butter for a richer taste.
Experiment with spices like cardamom for a special twist.
Store muffins in an airtight container for up to three days.
Warm them in the oven before serving for a fresh-out-of-the-oven feel!
Enjoy making these delicious Pumpkin Cranberry Muffins! 🧁🍂
Don't overmix the batter; it keeps the muffins soft and fluffy!
Swap vegetable oil with melted butter for a richer taste.
Experiment with spices like cardamom for a special twist.
Store muffins in an airtight container for up to three days.
Warm them in the oven before serving for a fresh-out-of-the-oven feel!
Enjoy making these delicious Pumpkin Cranberry Muffins! 🧁🍂