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.

Pumpkin-Cranberry Muffins

BettyCrockerRecipe by BettyCrocker

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15 minutes

40 minutes

12 muffins

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Nutrition Info

  • 1 Muffin
  • 300
  • 14g
    (Saturated Fat 2g, Trans Fat 0g)
  • 35mg
  • 180mg
  • 40g
    (Dietary Fiber 2g, Sugars 21g)
  • 4g
  • Percent Daily Value*
  • 60%
  • 0%
  • 8%
  • 10%
  • Exchanges
  • 2 1/2
  • 1
  • 1 1/2
  • Carbohydrate Choices
  • 2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    Decrease baking powder to 2 1/2 teaspoons. Bake 22 to 27 minutes.

  • Variation

    Try these muffins with dried cherries instead of cranberries.

  • Success

    Take care not to overmix the batter. Overmixing can result in tough muffins with peaked tops and tunnels inside.

Ingredients

  • 2  cups Gold Medal® all-purpose flour
  • 3/4  cup sugar
  • 3  teaspoons baking powder
  • 1  teaspoon ground cinnamon
  • 1/2  teaspoon ground ginger
  • 1/4  teaspoon salt
  • 1  cup canned pumpkin (not pumpkin pie filling)
  • 1/2  cup vegetable oil
  • 2  eggs
  • 1  cup sweetened dried cranberries
  • 1/2  cup chopped pecans
  • Coarse sugar, if desired

Directions

  1. 1Heat oven to 400°F. Grease 12 regular-size muffin cups with shortening or line with paper baking cups.
  2. 2In 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. 3Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan to cooling rack. Serve warm.

Categories: Course, Breads, Muffins

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