Yum

Sunday, November 8, 2009

Cranberry Pumpkin Muffins

With my parents coming for the weekend, I wanted to make a dessert. I had some pumpkin and cranberries in the freezer, so I did an Internet search for recipes containing the two. It was a toss up between cranberry pumpkin bars, or muffins. The muffins won out, simply because I did not have any cream cheese to make frosting for the bars, LOL. I'm glad I did choose the muffins though, because they are AWESOME!! They are so moist and soft, yet they aren't crumbly. It's like eating a really moist cake. The hints of tart cranberries in every bite really help with the sweetness of the muffin. They are pretty sweet, so next time I make them, I'll reduce the sugar by half a cup, to see what that gives. These will definitely become a Fall favorite, since there is only one muffin left, out of the 18 I made on Friday. :o)



Photobucket




Cranberry Pumpkin Muffins
Adapted from Allrecipes.com

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
2 eggs
2 cups sugar
1 cup canned pumpkin
1/2 cup vegetable oil
1 cup fresh or frozen cranberries, chopped

In a bowl, combine the first four ingredients. In a mixing 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 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Cindy's notes: I subbed 1/2C of brown sugar for the white, since I like the flavor with the pumpkin

This post linked to

This Week's Craving

4 comments:

Basha's Mama said...

I will definitely try this one. I'm a fool for cranberries and pumpkin. :) Ooh through in some walnuts.... yum.

We Want Tessert said...

Do you deliver? I think I've asked you that before. Here's a serious question: what do you do with leftover canned pumpkin when a recipe calls for 1 cup?

Hun said...

I just throw the rest in a ziploc bag and freeze it for another time. It should be good in there for a few months.

MOMS CRAZY COOKING said...

Thanks a million for linking up your pumpkin recipe. THIS WEEK'S CRAVINGS is hosting Thanskgiving Cookies & Treats this week. We hope you come back and link-again.