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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Jacqueline Lawrence
[email protected]These muffins are the perfect fall treat. They're warm, comforting, and delicious.
Mahi Srma
[email protected]These muffins are a great way to use up leftover cranberry sauce. They're also a great way to get your daily dose of fruit.
Zion Goodwin
[email protected]These muffins are so easy to make, even a beginner baker can make them.
cccgh hhuv
[email protected]I love the smell of these muffins baking in the oven. It fills the whole house with a delicious aroma.
Ibtisam Ahmed
[email protected]These muffins are so festive. They're the perfect treat for Halloween or Thanksgiving.
Youssef Ashraf
[email protected]I made these muffins in mini muffin tins and they were perfect for a party. They're also a great way to make a smaller batch of muffins.
odion Agbudoukhe
[email protected]I added a streusel topping to these muffins and they were amazing! The streusel added a delicious crunchy texture.
Blessing Udofia
[email protected]These muffins are the perfect way to use up leftover pumpkin puree. They're also a great way to get your kids to eat their veggies.
Rao Wasi Rajput
[email protected]I love that these muffins are made with whole wheat flour. They're a healthier option than traditional muffins.
Jawni Lilly
[email protected]These muffins are so moist and fluffy. They're the perfect grab-and-go breakfast or snack.
Angel Moringlane
[email protected]I made these muffins with gluten-free flour and they turned out great! They're a great option for people with celiac disease or gluten intolerance.
Anil Mahato
[email protected]These muffins are perfect for fall. They're warm and comforting, with a delicious pumpkin flavor.
Lm King
[email protected]I'm not usually a fan of pumpkin muffins, but these ones are really good. The cranberries add a nice tartness that balances out the sweetness of the pumpkin.
Md Rayhan
[email protected]These muffins are so easy to make and they taste amazing. I love the combination of pumpkin and cranberry.
Joslyn Andall
[email protected]I made these muffins for a holiday party and they were a huge success. Everyone loved them!
Kevon Johnson
[email protected]These muffins were a hit with my family! They're moist and flavorful, with a perfect balance of pumpkin and cranberry. I'll definitely be making them again.