Pumpkin Spice Cranberry Muffins Recipes

PUMPKIN-CRANBERRY MUFFINS

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.

CRANBERRY PUMPKIN MUFFINS

Steps:

• Preheat oven to 400°. In a bowl, combine the first four ingredients. In a bowl, beat the eggs and sugar; add the pumpkin and oil and mix well. Stir into the dry ingredients just until moistened. Fold in the cranberries., Fill foil- or paper-lined muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

PUMPKIN-CRANBERRY MUFFINS

Steps:

• Heat oven to 350ºF.
• Toss cranberries with 1 Tbsp. sugar; set aside. Mix remaining sugar with next 4 ingredients in large bowl. Whisk remaining ingredients in separate bowl until blended. Add to flour mixture with cranberries; stir just until moistened. (Batter will be lumpy.)
• Spoon into 12 muffin pan cups sprayed with cooking spray.
• Bake 25 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. before removing from pan to serve.

CRANBERRY PUMPKIN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease or place paper muffin cups in a 12 cup muffin tin.
• Mix the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together in a mixing bowl.
• 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.
• 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.

PUMPKIN SPICE-CRANBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners and lightly coat with cooking spray.
• Combine the cranberries and orange juice in a small microwave safe bowl, cover the bowl with plastic wrap and poke a small hole to vent. Microwave until the orange juice is warm, about 1 minute. Set aside to let the cranberries plump, about 5 minutes, then drain off the juice.
• Whisk the flour, granulated sugar, pumpkin pie spice, baking powder and 1/2 teaspoon salt into a medium bowl and set aside.
• Whisk together the butter, plumped cranberries, pumpkin puree, milk, eggs and orange zest in a large bowl. Add the flour-spice mixture to the pumpkin mixture and gently fold the batter together until it is just combined (it's ok if there are a few lumps).
• Divide the batter evenly among the prepared muffin cups and sprinkle the top of each muffin generously with the turbinado sugar. Bake until golden brown and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Cool the muffins in the pan for a few minutes before transferring to a wire rack to cool completely.

PUMPKIN CRANBERRY MUFFINS

Steps:

• In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, pumpkin, yogurt and oil. Stir into dry ingredients just until moistened. Fold in cranberries. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter., Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. ,

FRESH CRANBERRY PUMPKIN MUFFINS

Steps:

• Preheat oven to 350F and grease or paper line 12 muffin tins.
• Combine dry ingredients in a medium mixing bowl.
• Combine remaining ingredients in a separate mixing bowl.
• Add the wet ingredients to the dry ingredients, mixing just until the dry ingredients are moist (do not overmix).
• Fill each muffin cup 2/3rds of the way full with batter.
• Bake for 30 minutes or until golden brown.
• Cool slightly before removing from tins to cool on a wire rack.

CRANBERRY PUMPKIN MUFFINS

Steps:

• Combine eggs, sugar, oil and pumpkin, mix well.
• Combine flour, spice, soda, and salt in a bowl. Make a well in the center and pour pumpkin mixture into well.
• Stir just until dry ingredients are moist. Stir in cranberries.
• Spoon into greased muffin pans.
• Bake at 350 degrees for about 30 minutes. I start checking for doneness around 20 minutes.