PUMPKIN CRANBERRY MUFFINS
Make and share this Pumpkin Cranberry Muffins recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 35m
Yield 24-30 muffins
Number Of Ingredients 15
Steps:
- Set oven to 350 degrees.
- In a bowl, mix together the pumpkin puree and sugar.
- Stir in oil and buttermilk.
- Beat the eggs lightly; add to the mixture.
- In another bowl, mix together flour, baking powder, baking soda, spices and salt Add to the pumpkin mixture; stir JUST until moistened (lumps in the batter is okay).
- Stir in nuts (if using), and cranberries.
- Scoop into regular size, or mini size muffin tins which have been sprayed with oil, or generously buttered, or lined with paper liners.
- Bake for about 30-35 minutes (less time for mini muffins, about 20 minutes), or until the muffins test done.
- Note: the cranberries can be replaced with mini chocolate chips if desired.
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Daisy Boyd
[email protected]These muffins are a must-try for any pumpkin lover!
chiranjit biswas
[email protected]These muffins are the perfect addition to any fall gathering.
Naqeeb Afghan
[email protected]I highly recommend this recipe. These muffins are sure to be a hit!
Sarah Mhlanga
[email protected]These muffins are a delicious and festive way to celebrate fall.
Fortune Udochukwu
[email protected]These muffins are a great way to get your kids to eat pumpkin. My kids love them!
Peace Udoka peace
[email protected]I've also made these muffins into mini muffins, which are perfect for a party or potluck.
Tim Amos
[email protected]These muffins are a great make-ahead breakfast or snack. I often make a batch on the weekend and then freeze them for later.
A Rehman Saafi
[email protected]I love the streusel topping on these muffins. It adds a nice crunch and sweetness.
Dan Devis
[email protected]These muffins are a great way to use up leftover cranberries. I always have a bag of cranberries in my freezer, so I can make these muffins anytime.
Nathan Lopez
[email protected]I've made these muffins with both fresh and canned pumpkin puree, and they turn out great either way.
Baba Ghuinkey
[email protected]These muffins are so moist and fluffy. They're the perfect comfort food for a cold fall day.
Batedamo Musah
[email protected]I'm not a huge fan of pumpkin, but I really enjoyed these muffins. The cranberry flavor really balances out the pumpkin.
Alaminhasan
[email protected]These muffins are the perfect fall treat. They're moist, flavorful, and have a lovely autumn spice flavor.
Yousaf Rajput
[email protected]I made these muffins for a brunch party, and they were a huge hit. Everyone loved them!
Legends Gamer
[email protected]I was a bit skeptical about the pumpkin and cranberry combination, but I was pleasantly surprised. These muffins are delicious!
Candice Webb
[email protected]These muffins are so easy to make, and they're always a crowd-pleaser. I love that I can make them ahead of time and freeze them.
Mikyas Endale
[email protected]I've made these muffins several times now, and they always turn out great. They're a great way to use up leftover pumpkin puree.
Tariq Meer
[email protected]These muffins were a hit with my family! They're moist, flavorful, and have the perfect amount of sweetness. I'll definitely be making them again.