Delicious Cranberry Pumpkin Muffins – Perfect Fall Recipe
There’s something undeniably comforting about the blend of pumpkin and cranberries in a muffin. These Cranberry Pumpkin Muffins are more than just a delightful treat for your Thanksgiving table. They’re perfect for quick breakfasts, a cozy afternoon snack with tea, or even as a contribution to a bake sale. With the combination of pumpkin puree, sweetened dried cranberries, and a medley of warm fall spices, these muffins come together in under 45 minutes, offering you a burst of seasonal flavor in every bite.
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The Best Cranberry Pumpkin Muffins
When it comes to muffins, these Cranberry Pumpkin Muffins are in a league of their own. Not only are they moist and delicious, but they also have a subtle complexity from the spices that dance on your palate. Whether you’re making these for a festive occasion or a simple family breakfast, they are bound to impress.
Notes on Ingredients
The charm of these muffins lies in their harmonious blend of ingredients. Here’s a quick breakdown:
- All-Purpose Flour: The backbone of the muffin structure.
- Brown Sugar: Adds a rich molasses flavor and keeps the muffins moist.
- Baking Powder & Baking Soda: Essential for that perfect rise and fluffy texture.
- Warm Spices: Cinnamon, ginger, cloves, and nutmeg – the quintessential fall quartet.
- Pumpkin Puree: Provides moisture and a gentle earthiness.
- Unsalted Butter: Adds richness, ensuring a tender crumb.
- Buttermilk: Offers a tangy note that complements the sweetness.
- Eggs: Essential for binding and structure.
- Vanilla Extract: A hint of vanilla enhances the overall flavor.
- Dried Cranberries: For a pop of tart sweetness in every bite.
You might wonder about substitutions. Consider swapping the cranberries with toasted pumpkin seeds for a nutty crunch or dried cherries for an alternative fruity twist.
How to Make Cranberry Pumpkin Muffins
Ready to embark on a baking journey? Here’s how to craft these delectable muffins:
- Preheat: Fire up your oven to 400 degrees F (200 degrees C) and prepare a 12-cup muffin tin with paper liners.
- Mix Dry Ingredients: In a mixing bowl, whisk together flour, brown sugar, baking powder, cinnamon, salt, baking soda, ginger, cloves, and nutmeg.
- Mix Wet Ingredients: In a separate large mixing bowl, beat together the pumpkin puree, melted butter, buttermilk, eggs, and vanilla extract until smooth and well combined.
- Combine: Gradually fold the dry mixture into the wet mixture, stirring gently. Mix until just combined, then stir in the dried cranberries.
- Fill the Muffin Tin: Spoon the batter into the muffin cups, filling each about 3/4 full.
- Bake: Place in the preheated oven and bake for 20 to 25 minutes. They’re done when a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. Enjoy them warm or at room temperature.
How to Serve Cranberry Pumpkin Muffins
These muffins are versatile and can be served in various ways. Enjoy them:
- Warm from the Oven: A pat of butter or a drizzle of honey elevates the experience.
- Room Temperature: Pair with a cup of tea or coffee for a delightful afternoon break.
- On-the-Go: Wrap them individually for a convenient breakfast or snack option.
How to Store Cranberry Pumpkin Muffins
To keep your muffins fresh and tasty:
- At Room Temperature: Store in an airtight container for up to 3 days.
- In the Refrigerator: Extend their life to about a week by refrigerating them.
- Freezer Option: Wrap each muffin in plastic wrap, then place in a freezer bag for up to 3 months. Thaw at room temperature or microwave for a quick treat.
FAQs About Cranberry Pumpkin Muffins
Can I use fresh cranberries instead of dried?
Yes, you can! However, you might want to increase the sugar slightly, as fresh cranberries are more tart than dried.
What if I don’t have buttermilk?
You can make a quick substitute by mixing 1/4 cup of milk with 3/4 teaspoon of lemon juice or vinegar. Let it sit for a few minutes before using.
Can I make these muffins gluten-free?
Certainly! Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum for the best results.
The Best Cranberry Pumpkin Muffins
Ingredients
- 2 cups all-purpose flour
- ¾ cup brown sugar packed
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- 1 cup canned unsweetened pumpkin puree
- ½ cup unsalted butter melted and cooled slightly
- ¼ cup buttermilk
- 2 eggs lightly beaten
- 2 teaspoons vanilla extract
- 1 cup dried sweetened cranberries
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.
- Mix flour, brown sugar, baking powder, cinnamon, salt, baking soda, ginger, cloves, and nutmeg together in a mixing bowl.
- Beat pumpkin puree, melted butter, buttermilk, eggs, and vanilla in another large mixing bowl until well combined. Gradually beat in flour mixture, then stir in dried cranberries until incorporated. Fill the prepared muffin cups about 3/4 full with batter.
- Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes. Remove from the oven and let rest for a few minutes before turning muffins out onto a wire rack. Serve warm or at room temperature.
