These autumn- inspired muffins are perfect for a holiday breakfast or brunch. Loaded with dried cranberries, pumpkin, and bright orange flavors, they're extra delicious split and topped with cream cheese or your favorite jam or fruit butter.
Recipe courtesy of Food Network Kitchen
Pumpkin Spice-Cranberry Muffins
Total:
45 min
Active:
15 min
Yield:
12 muffins
Level:
Easy
Total:
45 min
Active:
15 min
Yield:
12 muffins
Level:
Easy

Ingredients

Directions

Special equipment: A 12-cup muffin pan and muffin liners

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.

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