PUMPKIN-CRANBERRY MUFFINS
Brighten breakfast-or mid-afternoon, for that matter-with these pumpkin muffins filled with dried cranberries and chopped pecans. Ginger and cinnamon add delicious warmth and depth.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Grease 12 regular-size muffin cups with shortening or line with paper baking cups.
- In large bowl, mix flour, sugar, baking powder, cinnamon, ginger and salt. Stir in pumpkin, oil, eggs, cranberries and pecans just until moistened. Divide batter evenly among muffin cups. Sprinkle coarse sugar evenly over batter in each cup.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan to cooling rack. Serve warm.
Nutrition Facts : Calories 300, Carbohydrate 40 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Muffin, Sodium 180 mg, Sugar 21 g, TransFat 0 g
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Derris Brown
[email protected]These muffins are so easy to make and they're always a hit. I love that I can make them ahead of time and freeze them.
Mohamed Yare
[email protected]I'm not a big fan of muffins, but these were really good. The pumpkin and cranberry flavors were a perfect combination.
Rafee patwary
[email protected]These muffins are a great way to use up leftover pumpkin puree. They're also a great way to get your kids to eat their vegetables.
Abdullah Salam Abduljabbar Abduljabbar
[email protected]I love the combination of pumpkin and cranberries. These muffins are a great way to enjoy both flavors.
rifamesmer
[email protected]These muffins are the perfect fall treat. They're moist, flavorful, and have just the right amount of sweetness.
Maccellina Adukpoh
[email protected]I made these muffins for a fall party and they were a huge hit. Everyone loved them!
Gu√∞bjartur Isak
[email protected]These muffins are so moist and fluffy. I love the crunchy topping.
Emmanuel Johnson Johnson
[email protected]I'm not a big fan of pumpkin, but these muffins were surprisingly good. The cranberries really balance out the sweetness of the pumpkin.
Lesibana lov you
[email protected]These muffins are a great way to use up leftover pumpkin puree. They're also a great grab-and-go breakfast or snack.
Chathurya Nisal
[email protected]So easy to make and so delicious! I love the addition of cranberries.
Jimmy Dorton
[email protected]Just made these muffins and they turned out great! The pumpkin and cranberry flavors are a perfect combination.
Kaevi'one Peek
[email protected]These muffins were a hit with my family! They're moist, flavorful, and the perfect fall treat. I'll definitely be making them again.