Recipe courtesy of Moosewood Restaurant
Recipe courtesy of Moosewood Restaurant
Show:
Chef Du Jour
Episode:
Wynelle Stein - Pumpkin Desserts
Pumpkin Cranberry Muffins
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- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 319
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 3 g
- Sugar
- 11 g
- Protein
- 7 g
- Cholesterol
- 27 mg
- Sodium
- 206 mg
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 319
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 3 g
- Sugar
- 11 g
- Protein
- 7 g
- Cholesterol
- 27 mg
- Sodium
- 206 mg
Ingredients
Directions
- Preheat the oven to 375 degrees. Oil the muffin tin or line it with paper cups.
- Rinse and sort the cranberries. Coarsely chop the cranberries and walnuts by hand or in a food processor. Add the brown sugar, ginger, and cinnamon; mix well and set aside.
- Whisk together the pumpkin, eggs, oil, buttermilk, molasses, grated ginger root, cinnamon, and brown sugar in a mixing bowl. Sift together the flour, baking powder, baking soda, and salt in a separate bowl. Combine the wet and dry mixtures, stirring until just blended; the batter will not be completely smooth.
- Fill the prepared muffin cups about 3/4 full and top each muffin with about 1 tablespoon of the cranberrynut mixture. Bake for about 30 minutes, until a knife inserted in the center of a muffin comes out clean.
