I’ve been craving these Pumpkin Cranberry Muffins with the cooler days, colourful leaves, and the thought of Canadian Thanksgiving only a few weeks away. They have a dreamy spice blend with a pop of cranberry that makes them sensational right from the oven. But, they also freeze well and are handy to pull out for fall hikes.
I’ve used dried cranberries in the this version but they are even better with the seasonally fresh cranberries you’ll start to see everywhere over this next couple of weeks. This is an old recipe that I’ve been making since I learned how to cook. Ten trips to India and I have, admittedly, updated the spice blend to something more than the ubiquitous “pumpkin pie spice.” I hope you enjoy them. They are a really easy fall recipe. Let me know if you make them in the comments. I hope you savour these Pumpkin Cranberry Muffins, savour fall, and savour it all.
PrintPumpkin Cranberry Muffins
You’ll crave these as the leaves turn colour and the days cool. They are fluffy, light, and filled with warm spices and tart cranberry flavour.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Category: snacks
- Method: baking
- Cuisine: Canadan
Ingredients
3 cups unbleached all-purpose flour
1 cup cane sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon freshly grated nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
1 cup skim milk
1 cup canned pumpkin pie filling
½ cup melted butter
1 teaspoon vanilla
2 eggs, beaten
1 cup dried (or fresh) cranberries
Instructions
1. Preheat the oven to 400℉.
2. Sift the flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves in a large bowl and leave a well in the middle.
3. Whisk the milk, pumpkin, melted butter, beaten eggs, and vanilla together in another bowl, add the cranberries, and then add this mixture to the well in the dry ingredients.
4. Mix with a wooden spoon until the flour is just moist (batter may be lumpy but avoid over mixing as it causes tough muffins). Divide evenly between 12 lined muffin cups.
5. Bake for 20 minutes or until the muffins are golden. Cool in the muffin tin on a rack for at least 10 minutes. Freezes well.
Keywords: Pumpkin Cranberry Muffins
