Ingredients
1 3/4 cups all-purpose flour
1 cup granulated sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1 cup pumpkin puree (not pie filling)
2 large eggs
1/2 cup vegetable oil
1/4 cup milk
1 1/2 cups fresh or frozen cranberries
1 tbsp coarse sugar for topping (optional)
Instructions
Step 1: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with non-stick spray.
Step 2: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg until well combined.
Step 3: In a separate medium bowl, combine the pumpkin puree, eggs, vegetable oil, and milk. Whisk until the mixture is completely smooth.
Step 4: Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Do not over-mix.
Step 5: Gently fold in the cranberries until evenly distributed throughout the batter.
Step 6: Scoop the batter into the prepared muffin tin, filling each cup almost to the top. Sprinkle with coarse sugar if desired.
Step 7: Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Use fresh cranberries for a sharper tartness or frozen ones for convenience. Do not thaw frozen berries before adding them to the batter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Sweet Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 1 Muffin
- Calories: 245 kcal
- Sugar: 19g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
Keywords: spiced pumpkin cranberry muffins, fall breakfast, pumpkin recipes, cranberry muffins, autumn baking
