Pumpkin Muffins with Cranberries
Votes: 1
They're made with pumpkin puree, dried cranberries, and flavored with orange zest. You can enhance the flavor by slicing the muffins and spreading them with cream cheese or your favorite jam or preserves.
Time: 45 min.
Complexity: easily
Quantity: 12 muffins
Complexity: easily
Quantity: 12 muffins
These fall pumpkin muffins are perfect for a holiday breakfast or snack.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Muffins
- 1/2 cup dried cranberries
- Juice of 1 large orange
- 2 cups premium wheat flour
- 2/3 cup granulated sugar
- 1 tbsp. pumpkin spice mix
- 2 tsp baking powder
- 1/2 tsp fine salt
- 110 g (8 tbsp) unsalted butter, melted
- 1/2 cup pumpkin puree
- 1/2 cup whole milk
- 2 large eggs
- 1 teaspoon orange zest
- Turbinado sugar, for sprinkling
Special equipment
- 12-Cavity Muffin Pan
We recommend
Recipes with similar ingredients: dried cranberries, Orange juice, premium flour, sugar, pumpkin pie spice, butter, pumpkin puree, milk, eggs, Orange zest, turbinado sugar
Cooking the dish according to the recipe:
- Preheat oven to 180°C. Line the pan with 12 paper liners and lightly spray with cooking spray.
- Combine the cranberries and orange juice in a small microwave-safe bowl. Cover the bowl with plastic wrap, leaving a small opening for steam. Microwave until the orange juice is warm, about 1 minute. Let the cranberries swell for about 5 minutes, then drain.
- In a medium bowl, whisk together the flour, granulated sugar, pumpkin pie spice, baking powder, and 1/2 teaspoon salt; set aside.
- In a large bowl, combine the butter, soaked cranberries, pumpkin puree, milk, eggs, and orange zest. Add the flour mixture and gently mix until smooth (it's okay if the dough is lumpy).
- Pour the batter into the prepared muffin pan and sprinkle with turbinado sugar. Bake the muffins until golden brown, 20 to 24 minutes, and a toothpick inserted into the center comes out clean. Cool the muffins on a wire rack.
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