Recipe courtesy of Moosewood Restaurant
Pumpkin Cranberry Muffins
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 319
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 57
- Dietary Fiber
- 3
- Sugar
- 11
- Protein
- 7
- Cholesterol
- 27
- Sodium
- 206
Ingredients
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
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.