PUMPKIN-CRANBERRY MUFFINS

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15 min Prep
40 min Total
Pie Iconb
12 Servings

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.


Ingredient List
  • Small check mark in a circle icon2 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon3/4 cup sugar
  • Small check mark in a circle icon3 teaspoons baking powder
  • Small check mark in a circle icon1 teaspoon ground cinnamon
  • Small check mark in a circle icon1/2 teaspoon ground ginger
  • Small check mark in a circle icon1/4 teaspoon salt
  • Small check mark in a circle icon1 cup canned pumpkin (not pumpkin pie filling)
  • Small check mark in a circle icon1/2 cup vegetable oil
  • Small check mark in a circle icon2 eggs
  • Small check mark in a circle icon1 cup sweetened dried cranberries
  • Small check mark in a circle icon1/2 cup chopped pecans
  • Small check mark in a circle icon Coarse sugar, if desired
Preparation
  1. Heat oven to 400°F. Grease 12 regular-size muffin cups with shortening or line with paper baking cups.
  2. 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.
  3. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan to cooling rack. Serve warm.
Tips
  • Try these muffins with dried cherries instead of cranberries.
  • Take care not to overmix the batter. Overmixing can result in tough muffins with peaked tops and tunnels inside.