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Description
Enjoy these delightful pumpkin cranberry treats, perfect for fall gatherings or a cozy afternoon. This recipe combines the warm spice of pumpkin with the tartness of cranberries for a balanced and flavorful experience.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 1 cup pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries, coarsely chopped
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix well.
- Add the pumpkin puree, eggs, and vanilla extract to the sugar mixture. Beat until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped cranberries.
- Pour the batter into a greased or lined muffin tin or loaf pan.
- Bake for 20-25 minutes for muffins or 50-60 minutes for a loaf, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, add 1/2 cup of chopped nuts, such as walnuts or pecans.
- You can use dried cranberries instead of fresh or frozen, but rehydrate them in warm water for 10 minutes before adding to the batter.
- Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 25g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg