PUMPKIN-CRANBERRY MUFFINS
Brighten breakfast-or mid-afternoon, for that matter-with these pumpkin muffins filled with dried cranberries and chopped pecans. Ginger and cinnamon add delicious warmth and depth.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 300, Carbohydrate 40 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Muffin, Sodium 180 mg, Sugar 21 g, TransFat 0 g
PUMPKIN SPICE-CRANBERRY MUFFINS
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.
Provided by Food Network Kitchen
Time 45m
Yield 12 muffins
Number Of Ingredients 13
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 MUFFINS
Tart, juicy cranberries enhance the delicate pumpkin flavor of these muffins. Sometimes I dust the tops with powdered sugar to add a little sweetness. -Sue Ross, Casa Grande, Arizona
Provided by Taste of Home
Time 30m
Yield 2 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 159 calories, Fat 5g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 108mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
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.
PUMPKIN GINGER CRANBERRY MUFFINS
Make and share this Pumpkin Ginger Cranberry Muffins recipe from Food.com.
Provided by selfmadegirl
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Mix dry ingredients.
- Mix in wet ingredients.
- Bake at 400 degrees for 30 minutes.
Nutrition Facts : Calories 113.8, Fat 3.8, SaturatedFat 0.6, Sodium 93.1, Carbohydrate 18.9, Fiber 2.4, Sugar 1.1, Protein 2.4
CRANBERRY PUMPKIN MUFFINS
These yummy pumpkin muffins are perfect for the Thanksgiving table! Substitute toasted pumpkin seeds or dried cherries for the cranberries, if you wish.
Provided by Robin L.
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 15
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.
Nutrition Facts : Calories 253 calories, Carbohydrate 40.2 g, Cholesterol 51.5 mg, Fat 8.8 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 5.2 g, Sodium 329.5 mg, Sugar 22.3 g
PUMPKIN GINGER MUFFINS
This recipe is from the Brass Lantern Inn in Searsport, Maine. I love the snap of the crystalized ginger
Provided by Aroostook
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- In large bowl, sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
- Beat the margarine, granulated sugar, and brown sugar in a medium-sized bowl until light and fluffy.
- Beat in the egg and pumpkin.
- Add the flour mixture alternately with the milk, blending well.
- Fold in the chopped ginger.
- Fill paper-lined or greased muffin pans three fourths full.
- Bake in a preheated 350 degree oven for 25 to 30 minutes.
QUICK CRANBERRY PUMPKIN MUFFINS
I have been making these for years. I used to make them in bread form, but having 7 children it was just easier to dole out a muffin than cut up the messy loaf. I also began giving these out as Christmas food gifts. This was requested by my 17-year-old son for our dessert we have to bring to his football banquet. My 21-year-old daughter who moved to Ogden, Utah with her husband and 2 kids wants to make these muffins for her in-laws who will be spending the Thanksgiving holidays with them.
Provided by iamblessedx7
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 30m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 165.6 calories, Carbohydrate 28.6 g, Cholesterol 13.6 mg, Fat 5.1 g, Fiber 1.1 g, Protein 2 g, SaturatedFat 0.8 g, Sodium 131.2 mg, Sugar 17.3 g
HEALTHY PUMPKIN CRANBERRY MUFFINS
Don't let the long ingredient list fool you - easy to prepare, whole grain, low-fat, and delicious!
Provided by simplytater
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 55m
Yield 12
Number Of Ingredients 18
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.
Nutrition Facts : Calories 148.6 calories, Carbohydrate 28.1 g, Cholesterol 16.3 mg, Fat 3.4 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 236.1 mg, Sugar 16.1 g
WHEATENA MAPLE PUMPKIN CRANBERRY MUFFINS
Make and share this Wheatena Maple Pumpkin Cranberry Muffins recipe from Food.com.
Provided by Mirdreams
Categories Quick Breads
Time 30m
Yield 16 muffins, 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 400°F.
- In a large mixing bowl, combine wet ingredients (pumpkin, milk, egg, butter and syrup) mixing well.
- In a separate bowl combine dry ingredients (flour, Wheatena, sugar, baking powder and salt), I like to use a fork for this.
- Add dry ingredients to wet and mix until moistened. Stir in 3/4 cup of crasins.
- Spray 16 medium silicon muffin cups, set on a cookie sheet, with butter flavored baking spray. Spoon mixture into cups, filling each cup about 75% full (or to line if there is one). If desired sprinkle top with oats and additional craisins, then spray tops with the I Can't Believe It's Not Butter spray (I recommend you do, it makes the muffins much prettier).
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean. This is the baking time if you're using the silicon baking cups, if you're not I would check them at 15 minutes.
Nutrition Facts : Calories 109.5, Fat 0.8, SaturatedFat 0.2, Cholesterol 11.9, Sodium 111.2, Carbohydrate 23.8, Fiber 1.8, Sugar 8.4, Protein 3
GINGER-PUMPKIN MUFFINS
Yield Makes 16
Number Of Ingredients 16
Steps:
- Preheat oven to 375°F. Line sixteen 1/3-cup muffin cups with paper liners. Mix 2 1/2 tablespoons crystallized ginger, currants and brandy in small bowl.
- Sift flour, ground ginger, pumpkin pie spice, baking soda and salt into medium bowl. Whisk pumpkin puree, buttermilk and vanilla in another bowl. Using electric mixer, beat egg whites and egg in large bowl until foamy. Add 3/4 cup plus 2 tablespoons brown sugar; beat until light, about 2 minutes. Beat in molasses and oil. Beat in dry ingredients alternately with pumpkin mixture in 3 additions each. Stir in currant mixture.
- Divide batter among prepared muffin cups. Mix 3 tablespoons crystallized ginger and 1 tablespoon brown sugar in small bowl. Sprinkle evenly over muffins.
- Bake muffins until tester inserted into center comes out clean, about 25 minutes. Cool on rack.
CRANBERRY PUMPKIN MUFFINS
Make and share this Cranberry Pumpkin Muffins recipe from Food.com.
Provided by Lvs2Cook
Categories Quick Breads
Time 45m
Yield 12-18 muffins
Number Of Ingredients 9
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.
FRESH CRANBERRY PUMPKIN MUFFINS
From an Ocean Spray Cranberry flyer that I found in my huge collection of saved recipe clipouts. I love cranberries and I love the flavor of pumpkin so of course I love putting the two together in any baked good. Remember, if using fresh cranberries that you've frozen to save for later, do not thaw the frozen cranberries before using - they will turn to mushy.
Provided by HokiesMom
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 230.1, Fat 9.8, SaturatedFat 1.4, Cholesterol 17.9, Sodium 216.9, Carbohydrate 33.1, Fiber 1.5, Sugar 13.9, Protein 3
PUMPKIN CRANBERRY MUFFINS
Make and share this Pumpkin Cranberry Muffins recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 35m
Yield 24-30 muffins
Number Of Ingredients 15
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.
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