Recipe Cranberry Pumpkin Muffins
Recipe - Cranberry Pumpkin Muffins
INGREDIENTS:
●2 cups all-purpose flour
●3/4 cup brown sugar, packed
●2 teaspoons baking powder
●1/4 teaspoon baking soda
●1/2 teaspoon salt
●1 teaspoon ground cinnamon
●1/4 teaspoon ground ginger
●1/8 teaspoon ground cloves
●1/8 teaspoon ground nutmeg
●1 cup canned unsweetened pumpkin puree
●2 eggs, lightly beaten
●1/2 cup butter, melted
●1/4 cup buttermilk
●2 teaspoons vanilla extract
●1 (8 ounce) package dried, sweetened cranberries
Healthy Grain-Free Cranberry Pumpkin Spice Muffins
These delightful healthy cranberry pumpkin spice muffins are easy to make, grain-free and honey-sweetened.
For full recipe visit:
Cranberry Pumpkin Muffins
INGREDIENTS
2 cups all-purpose flour, 9 ounces
1/2 cup brown sugar, packed
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup pumpkin puree
1/2 cup vegetable oil
1/4 cup milk
1/4 cup molasses
1 egg, lightly beaten
2 cups fresh or frozen cranberries, coarsely chopped
More on :
EASY PUMPKIN MUFFINS RECIPE (They stay fresh for so long!)
EASY PUMPKIN MUFFINS RECIPE (They stay fresh for so long!)
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Are you a muffin skeptic?
I am. This is why I ONLY deal with muffins that are ACTUALLY good. I can't stand a dry, crumbly, too-sweet, boring muffin.
These pumpkin muffins are super tender, MOIST (I said it) and they somehow stay fresh for days!
I'm going to show you how to make a pumpkin cranberry muffin here, but you can easily jazz these pumpkin muffins up with whatever add-ins you like. Dates, chocolate chips, raisins, blueberries, nuts, heck—you can even ditch the spices and make it a savoury muffin with cheese!
This is such a nice option for a healthy pumpkin muffin. I hope you like it!
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How to Make Pumpkin Cranberry Muffins
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PUMPKIN CRANBERRY MUFFINS
Ingredients
* 1 can pureed pumpkin (15 ounce can) NOT pumpkin pie filling
* 4 eggs
* 2 cups white sugar
* 1 cup vegetable oil
* 1/2 orange, juice and zest
* 3 cups all purpose flour
* 2 teaspoons baking soda
* 3/4 teaspoon salt
* 1 1/2 teaspoons ground cinnamon
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground cloves
* 1/2 teaspoon ground nutmeg
* 1 cup fresh or frozen cranberries
Instructions
* Preheat your oven to 350 degrees Fahrenheit and prepare muffin tins by lining them with paper liners (24 muffins).
* In a large bowl, whisk together the pumpkin puree, eggs, sugar, vegetable oil and the orange juice and zest until smooth.
* Add the flour, baking soda, salt and spices and combine with a rubber spatula until no streaks of flour remain.
* Stir in the cranberries gently.
* Portion the batter into each of the 24 prepared muffin cups, distributing the batter evenly.
* Bake at 350 degrees Fahrenheit for about 25 minutes, or until a toothpick inserted into one of the muffins comes out clean.
* Cool on a wire rack in their tins for about 10 minutes before removing them from their tins to cool completely.
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Cranberry Pumpkin Muffins
Cranberry pumpkin muffins are a special treat for the fall, but they can be enjoyed any time of the year. Check out the recipe at go.illinois.edu/CranberryPumpkinMuffins.
Audio track: Walk the Dog by Coyote Hearing available through YouTube Audio Library.
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