PUMPKIN CRANBERRY MUFFINS
Steps:
- Preheat the oven to 375 degrees. Oil the muffin tin or line it with paper cups.
- Rinse and sort the cranberries. Coarsely chop the cranberries and walnuts by hand or in a food processor. Add the brown sugar, ginger, and cinnamon; mix well and set aside.
- Whisk together the pumpkin, eggs, oil, buttermilk, molasses, grated ginger root, cinnamon, and brown sugar in a mixing bowl. Sift together the flour, baking powder, baking soda, and salt in a separate bowl. Combine the wet and dry mixtures, stirring until just blended; the batter will not be completely smooth.
- Fill the prepared muffin cups about 3/4 full and top each muffin with about 1 tablespoon of the cranberrynut mixture. Bake for about 30 minutes, until a knife inserted in the center of a muffin comes out clean.
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Joshua Olvera
[email protected]I made these muffins for my kids' school bake sale and they were a huge hit. They sold out in minutes!
Ameer Muqam
[email protected]These muffins are so moist and fluffy. They're the perfect comfort food for a cold fall day.
Sjkckfk
[email protected]I love that these muffins are made with whole wheat flour. It makes them a healthier option than most other muffin recipes.
Sajjad__khan _Yousafzai
[email protected]These muffins are the perfect grab-and-go breakfast or snack. They're also great for packing in lunches.
Iglesias Family
[email protected]These muffins are so easy to make. I love that I can just mix everything together in one bowl.
Gulwa Qiqa
[email protected]I love the combination of pumpkin and cranberry in these muffins. It's the perfect balance of sweet and tart.
Braxton Barnes
[email protected]These muffins are the perfect fall treat. They're moist, flavorful, and full of pumpkin and cranberry flavor. I will definitely be making these again and again.
Yasmine Errafai
[email protected]I made these muffins for my kids' school bake sale and they were a huge hit. They sold out in minutes!
benoy chettri
[email protected]These muffins are the perfect way to use up leftover pumpkin puree. I always have a can of pumpkin puree in my pantry, so I can make these muffins anytime.
Bright Awuku
[email protected]I'm allergic to nuts, so I used sunflower seeds in the streusel topping instead of walnuts. They turned out great!
Tasha Ausman
[email protected]These muffins are so moist and fluffy. They're the perfect comfort food for a cold fall day.
Ben Maoga
[email protected]I love that these muffins are made with whole wheat flour. It makes them a healthier option than most other muffin recipes.
Baker Siddiq
[email protected]These muffins are perfect for a quick and easy breakfast or snack. They're also great for packing in lunches.
Abdul Basit Ahmadi
[email protected]I added a streusel topping to these muffins and they were amazing. The streusel topping added a nice crunchy texture and sweetness to the muffins.
Tyler Minkos
[email protected]I made these muffins gluten-free by using almond flour and they turned out great. They were just as moist and flavorful as the regular muffins.
Alana Simpson
[email protected]These muffins were easy to make and turned out great. I used fresh cranberries and they added a nice pop of color and flavor.
pam arzo
[email protected]I'm not usually a fan of pumpkin muffins, but these were really good. The cranberries add a nice tartness that balances out the sweetness of the pumpkin.
Michael Allchin
[email protected]These muffins are the perfect fall treat. They're moist, flavorful, and full of pumpkin and cranberry flavor.
Hany Hanan
[email protected]I made these muffins for a brunch party and they were a huge success. Everyone loved them! They were gone in minutes.
Shelley Malone
[email protected]These muffins were a hit! They were so moist and flavorful. I loved the combination of pumpkin and cranberry. I will definitely be making these again.