Recipe

Pumpkin Cranberry Muffins Recipe


Pumpkin Cranberry Muffins Recipe
Great for a fall brunch

Jmatthews00

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Ingredients
  • 2 cups flour
  • 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree
  • 2 cups fresh or frozen cranberries, coarsely chopped
  • 1/2 cup oil
  • 1/4 cup milk
  • 1/4 cup molasses
  • 1 egg, lightly beaten

Directions
  1. Combine flour, brown sugar, baking soda, cinnamon, nutmeg, and salt in a medium mixing bowl.
  2. Combine remaining ingredients in a separate mixing bowl.
  3. Add wet ingredients to dry, mixing just until the dry ingredients are moist. Do not overmix.
  4. Generously grease a 12-muffin tin and dust with flour or line with paper muffin cups.
  5. Fill muffin cups about 2/3-full with batter.
  6. Bake pumpkin muffins in preheated 350° oven for 25 to 30 minutes, or until nicely browned.
  7. Remove pumpkin muffins from tins to wire rack to cool.
  8. Makes 12 cranberry pumpkin muffins.

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Comments


A must-keep for sure!!! FIVE :+D


These sound sooo good! I make lots of pumpkin breads/muffins, but never thought of trying molasses in them!


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