I’ve been dying to try this recipe for Cranberry Pumpkin muffins from the moment I first spotted it (it’s from my newly acquired copy of The Farmhouse Cookbook by Susan Herrmann Loomis). I was not disappointed, they were a delicious way to start our day.
The muffins are tender and fluffy, and are a delightful golden colour (it doesn’t really register in the photo). They’re not too sweet, and the cranberries give them a slightly tangy flavour. I think they’ll quickly become a family favorite.
Cranberry Pumpkin Muffins
- 2 cups unbleached white flour (I used half whole wheat pastry flour with good results)
- 2 1/2 teaspoons baking powder
- 1 teaspoon of salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon freshly grated nutmeg (use slightly more if using ground)
- 3/4 cup sugar
- 1/3 cup canola oil
- 2 large eggs
- 1 1/4 cups canned pumpkin puree
- 1/2 cup milk
- 1/2 cup walnuts
- 2 cups fresh or frozen cranberries, roughly chopped
Preheat oven to 400 degrees. Grease a 12 cup muffin tin well.Mix dry ingredients together; set aside. Whisk oil, eggs, pumpkin and milk together in a medium sized bowl. Add dry ingredients to the wet and stir just until combined. Fold in the walnuts and cranberries. Do not overmix. Fill prepared muffin cups 2/3 full (mine were totally full, but they didn’t overflow at all).Bake until muffins are puffed and golden and spring back when touched, 20 – 25 minutes. Check after 20 minutes, as overbaking will result in dry muffins. Let the muffins cool for at least 5 minutes before releasing them from the pan.Makes 12 muffins.