Fresh Cranberry Pumpkin Muffins Food

PUMPKIN SPICE-CRANBERRY MUFFINS

Steps:

• 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.

CRANBERRY PUMPKIN BREAD

Steps:

• In a large bowl, combine the flour, sugar, pumpkin pie spice, baking soda and salt. In another bowl, whisk the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in cranberries and walnuts., Spoon into two greased 9x5-in. loaf pans. Bake at 350° for 70-80 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

PUMPKIN-CRANBERRY MUFFINS

Steps:

• Heat oven to 400°F. Grease 12 regular-size muffin cups with shortening or line with paper baking cups.
• In large bowl, mix flour, sugar, baking powder, cinnamon, ginger and salt. Stir in pumpkin, oil, eggs, cranberries and pecans just until moistened. Divide batter evenly among muffin cups. Sprinkle coarse sugar evenly over batter in each cup.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan to cooling rack. Serve warm.

PUMPKIN-CRANBERRY MUFFINS

Steps:

• Heat oven to 350ºF.
• Toss cranberries with 1 Tbsp. sugar; set aside. Mix remaining sugar with next 4 ingredients in large bowl. Whisk remaining ingredients in separate bowl until blended. Add to flour mixture with cranberries; stir just until moistened. (Batter will be lumpy.)
• Spoon into 12 muffin pan cups sprayed with cooking spray.
• Bake 25 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. before removing from pan to serve.

CRANBERRY PUMPKIN MUFFINS

Steps:

• Combine eggs, sugar, oil and pumpkin, mix well.
• Combine flour, spice, soda, and salt in a bowl. Make a well in the center and pour pumpkin mixture into well.
• Stir just until dry ingredients are moist. Stir in cranberries.
• Spoon into greased muffin pans.
• Bake at 350 degrees for about 30 minutes. I start checking for doneness around 20 minutes.

PUMPKIN CRANBERRY MUFFINS

Steps:

• 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.

CRANBERRY PUMPKIN MUFFINS

Steps:

• Preheat oven to 400°. In a bowl, combine the first four ingredients. In a bowl, beat the eggs and sugar; add the pumpkin and oil and mix well. Stir into the dry ingredients just until moistened. Fold in the cranberries., Fill foil- or paper-lined muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

CRANBERRY PUMPKIN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease or place paper muffin cups in a 12 cup muffin tin.
• Mix the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together in a mixing bowl.
• Beat the canned pumpkin, eggs, butter, buttermilk, and vanilla together in another large mixing bowl. Gradually beat in the flour mixture until well blended. Stir in the dried cranberries until evenly blended. Spoon batter into muffin tins about 3/4 full.
• Bake in preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes. 3 minutes before turning out from pan. Serve warm or at room temperature.

FRESH CRANBERRY PUMPKIN MUFFINS

Steps:

• Preheat oven to 350F and grease or paper line 12 muffin tins.
• Combine dry ingredients in a medium mixing bowl.
• Combine remaining ingredients in a separate mixing bowl.
• Add the wet ingredients to the dry ingredients, mixing just until the dry ingredients are moist (do not overmix).
• Fill each muffin cup 2/3rds of the way full with batter.
• Bake for 30 minutes or until golden brown.
• Cool slightly before removing from tins to cool on a wire rack.

FRESH CRANBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray or grease a 12 cup and 6 cup muffin tin.
• Mix together the flour, sugar, baking powder, baking soda, orange peel, nutmeg, cinnamon and ginger.
• Cut in shortening; stir in juice, vanilla, eggs, cranberries and nuts. Pour into muffin cups and bake for 25 minutes or until brown.
• Prepare the topping in a saucepan over low heat by whisking together the cranberry sauce, brown sugar and margarine. Cook until heated and smooth. Remove from heat and serve as a spread for the muffins.

BRODY'S CRANBERRY-PUMPKIN MUFFINS

Steps:

• Heat oven to 350 degrees.
• In a large bowl, combine the flours, sugar, cinnamon, baking powder, baking soda, allspice and salt (if using) and mix well.
• Add the oil, pumpkin and eggs and stir until just combined. Stir in the cranberries and spoon the batter into greased muffin cups.
• Place the pans in the hot oven and bake for 40 minutes, or until a tester inserted into the center of the muffins comes out clean.

CRANBERRY PUMPKIN MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Sift together dry ingredients (flour through allspice) and set aside.
• Beat oil, eggs, and pumpkin together until well blended.
• Add the wet ingredients (pumpkin mixture) to the dry ingredients all at once. Stir until moistened.
• Fold in chopped cranberries.
• Spoon into paper lined muffin cups.
• Bake at 400 degrees for 15 to 30 minutes.
• Note: Serve with a glass of low-fat milk for a healthy snack.

HEALTHY PUMPKIN CRANBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
• Stir milk and vinegar together in a small bowl.
• Mix whole wheat flour, all-purpose flour, oats, baking soda, ginger, baking powder, cinnamon, nutmeg, and salt in a large bowl.
• Whisk pumpkin, brown sugar, white sugar, vegetable oil, and egg together in a separate bowl; beat in milk mixture until smooth. Stir flour mixture into pumpkin mixture until just combined. Fold in fresh and dried cranberries. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool muffins in the pan for 5 minutes before removing to wire rack to cool completely.

PUMPKIN CRANBERRY MUFFINS

Steps:

• Set oven to 350 degrees.
• In a bowl, mix together the pumpkin puree and sugar.
• Stir in oil and buttermilk.
• Beat the eggs lightly; add to the mixture.
• In another bowl, mix together flour, baking powder, baking soda, spices and salt Add to the pumpkin mixture; stir JUST until moistened (lumps in the batter is okay).
• Stir in nuts (if using), and cranberries.
• Scoop into regular size, or mini size muffin tins which have been sprayed with oil, or generously buttered, or lined with paper liners.
• Bake for about 30-35 minutes (less time for mini muffins, about 20 minutes), or until the muffins test done.
• Note: the cranberries can be replaced with mini chocolate chips if desired.

QUICK CRANBERRY PUMPKIN MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Beat eggs, sugar, pumpkin, corn oil, and orange zest in a small mixing bowl until smooth.
• Mix flour, pumpkin pie spice, baking soda, and salt in a large mixing bowl with a fork. Make a well in the center of the flour mixture. Pour pumpkin mixture into the well; stir until the dry mixture is just moistened into a batter. Fold cranberries into the batter.
• Scoop batter into prepared muffin cups.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.