Tuesday, November 3, 2009

pumpkin cranberry muffins

pumpkin cranberry goodness

hello november! it's fall for real now and with it comes my desire to have pumpkin, spices, and cranberries. not always together, but in this case, yes. i love fruit bursts in muffins and cranberries are probably the best for that. i had first wanted cranberry orange muffins...but that doesn't scream fall to me. enter canned pumpkin puree!

i used a simple recipe from cooking light and whipped these up for a week's worth of breakfasts. the recipe says it makes 1 dozen, but i got 12 full size and at least 12 miniatures.

pumpkin cranberry muffins (adapted from cooking light)
1 1/2 c all-purpose flour
1 tsp baking soda
3/4 tsp ground ginger
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
1/8 tsp ground cloves
1 c sugar
1 c canned pumpkin
1/2 c low-fat buttermilk
1/4 c packed light brown sugar
2 tbsp canola oil
1 large egg
1 c fresh cranberries, cut in half

1. combine flour, baking soda, and next 5 ingredients, though cloves; stir well
2. beat granulated sugar and next 5 ingredients, through egg, at medium speed until well blended
3. add flour mixture to sugar mixture; beat at low speed just until combined
4. fold in cranberries.
5. spoon batter into muffin tin with liners
6. bake at 375°F for 25 minutes or until muffins spring back when touched lightly in center
7. remove muffins from pan immediately and place on a wire rack to cool

fall muffin bowl

i loved these. so moist, full of pumpkin and spice, tart with fresh baked cranberries...these are good for a snack, dessert (warm with vanilla bean ice cream?), or breakfast. they stay fresh if well contained and last through the week. i treated husband to some mini "cupcake" muffins with the remainder of the batter (no cranberries left, bowl scrapings) and a half of a mini peanut butter cup in the middle. i'm really not sure if he liked the cranberry of the pb version better.

you must try these!


Thomas said...

Yum! I love pumpkin anything, especially when moist.