- 2 cups all-purpose flour
- 3/4 cup brown sugar, packed
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1 cup canned unsweetened pumpkin puree
- 2 eggs, lightly beaten
- 1/2 cup butter, melted
- 1/4 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup dried, sweetened cranberries
- Preheat oven to 400 degrees F (200 degrees C). Grease or place paper muffin cups in a 12 cup muffin tin.
- Mix the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together in a mixing bowl.
- Beat the canned pumpkin, eggs, butter, buttermilk, and vanilla together in another large mixing bowl. Gradually beat in the flour mixture until well blended. Stir in the dried cranberries until evenly blended. Spoon batter into muffin tins about 3/4 full.
- Bake in preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes. 3 minutes before turning out from pan. Serve warm or at room temperature.
03/16/2017
recipepes.com
Cranberry Pumpkin Muffins, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
