Pumpkin Cranberry Muffins

19 ingredients
10 steps

Ingredients

  • Topping
  • 1 cup fresh cranberries
  • 1/2 cup walnuts
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • Muffin batter
  • 1 cup cooked pumpkin puree
  • 2 eggs
  • 1/4 cup vegetable oil
  • 1/4 cup buttermilk
  • 1/4 cup unsulphured molasses
  • 2 teaspoons grated fresh ginger root
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup packed brown sugar
  • 11/2 cups unbleached white flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Directions

  1. 1
    Preheat the oven to 375 degrees.
  2. 2
    Oil the muffin tin or line it with paper cups.
  3. 3
    Rinse and sort the cranberries.
  4. 4
    Coarsely chop the cranberries and walnuts by hand or in a food processor.
  5. 5
    Add the brown sugar, ginger, and cinnamon; mix well and set aside.
  6. 6
    Whisk together the pumpkin, eggs, oil, buttermilk, molasses, grated ginger root, cinnamon, and brown sugar in a mixing bowl.
  7. 7
    Sift together the flour, baking powder, baking soda, and salt in a separate bowl.
  8. 8
    Combine the wet and dry mixtures, stirring until just blended; the batter will not be completely smooth.
  9. 9
    Fill the prepared muffin cups about 3/4 full and top each muffin with about 1 tablespoon of the cranberrynut mixture.
  10. 10
    Bake for about 30 minutes, until a knife inserted in the center of a muffin comes out clean.

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