Pumpkin Cranberry Muffins

Yield:
12 muffins
Ingredients
  • Topping
  • 1 cup fresh cranberries
  • 1/2 cup walnuts
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • Muffin batter
  • 1 cup cooked pumpkin puree
  • 2 eggs
  • 1/4 cup vegetable oil
  • 1/4 cup buttermilk
  • 1/4 cup unsulphured molasses
  • 2 teaspoons grated fresh ginger root
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup packed brown sugar
  • 11/2 cups unbleached white flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
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.


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    Recipe courtesy of Food Network Kitchen