Pumpkin Cranberry Muffins |
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Prep Time: 0 Minutes Cook Time: 27 Minutes |
Ready In: 27 Minutes Servings: 12 |
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Great for a fall brunch Ingredients:
2 cups flour |
1/2 cup brown sugar |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/2 teaspoon salt |
1 cup pumpkin puree |
2 cups fresh or frozen cranberries, coarsely chopped |
1/2 cup oil |
1/4 cup milk |
1/4 cup molasses |
1 egg, lightly beaten |
Directions:
1. Combine flour, brown sugar, baking soda, cinnamon, nutmeg, and salt in a medium mixing bowl.
2. Combine remaining ingredients in a separate mixing bowl.
3. Add wet ingredients to dry, mixing just until the dry ingredients are moist. Do not overmix.
4. Generously grease a 12-muffin tin and dust with flour or line with paper muffin cups.
5. Fill muffin cups about 2/3-full with batter.
6. Bake pumpkin muffins in preheated 350° oven for 25 to 30 minutes, or until nicely browned.
7. Remove pumpkin muffins from tins to wire rack to cool.
8. Makes 12 cranberry pumpkin muffins.
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