These pumpkin cranberry muffins are the perfect treat to add to your fall menu. Whether for a grab-and-go breakfast, an afternoon snack with tea, or even a bake sale, these muffins offer the best of fall flavors in every bite.
Made with pumpkin puree, dried cranberries, and a blend of warm spices, this simple recipe takes just 35 minutes from start to finish, making it a quick and satisfying option.
Ingredients for Pumpkin Cranberry Muffins
To make these irresistible muffins, you'll need:
• Flour: All-purpose flour is the base for the muffins.
• Sugar: Brown sugar adds a rich and warm sweetness.
• Leaveners: Baking powder and baking soda will help the muffins rise perfectly.
• Spices: Cinnamon, ginger, cloves, and nutmeg give the muffins that cozy, fall flavor.
• Pumpkin: You can use canned pumpkin puree or make your own.
• Butter: Unsalted butter provides moisture and richness.
• Buttermilk: This creamy ingredient adds tang and helps with texture.
• Eggs: Two eggs help create the structure and moisture.
• Vanilla: A hint of vanilla extract adds complexity to the flavor.
• Cranberries: Sweetened, dried cranberries are essential for a pop of tart flavor.
Pumpkin Cranberry Muffins/ Easy and Delicious
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How to Make Pumpkin Cranberry Muffins
Here's a simple step-by-step guide to make these delicious muffins:
1. Prepare the dry ingredients: In a bowl, mix flour, brown sugar, baking powder, cinnamon, salt, baking soda, ginger, cloves, and nutmeg.
2. Combine the wet ingredients:In a separate bowl, combine pumpkin puree, melted butter, buttermilk, eggs, and vanilla, whisking them together until well blended.
3. Mix them together: Gradually combine the dry mixture into the wet mixture, then fold in the cranberries.
4. Bake: Fill muffin cups 3/4 full with batter and bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until a toothpick comes out clean.
Storage and Freezing Tips
Once baked, store leftover muffins in an airtight container at room temperature for up to 4 days. To extend their shelf life, you can store the muffins in the freezer.Wrap each muffin in foil, place them in a freezer bag, and freeze for up to 3 months. Thaw them in the fridge, at room temperature, or quickly in the microwave.
Recipe Variations
Feel free to experiment with substitutions to customize the recipe. You can replace cranberries with toasted pumpkin seeds, dried cherries, or even a mix of other dried fruits. For added texture, try sprinkling some pepitas (pumpkin seeds) on top before baking.
Why You'll Love These Muffins
These pumpkin cranberry muffins are not only easy to make but also the perfect fall treat. The combination of the moist, spiced pumpkin batter and sweet, tart cranberries creates a flavor profile that's both comforting and exciting. Whether you're hosting a gathering, need a breakfast snack, or simply want to enjoy a cozy treat, these muffins are sure to become a seasonal favorite.
