CATEGORIES
Fall

Cranberry Pumpkin Muffins

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INGREDIENTS
all-purpose flour
brown sugar, packed
baking powder
baking soda
salt
ground cinnamon
ground ginger
ground cloves
ground nutmeg
canned unsweetened pumpkin puree
eggs, lightly beaten
butter, melted
buttermilk
vanilla extract
dried, sweetened cranberries
DIRECTIONS
  1. Preheat oven to 400 degrees F (200 degrees C). Grease or place paper muffin cups in a 12 cup muffin tin.
  2. Mix the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together in a mixing bowl.
  3. Beat the canned pumpkin, eggs, butter, buttermilk, and vanilla together in another large mixing bowl. Gradually beat in the flour mixture until well blended. Stir in the dried cranberries until evenly blended. Spoon batter into muffin tins about 3/4 full.
  4. Bake in preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes. 3 minutes before turning out from pan. Serve warm or at room temperature.
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