In the winter, when the weather is cold and dark, I love to get in the kitchen and make something that fills the house with warm smells that bring everyone into the kitchen to see what is making their mouths water.
These muffins are amazing and I start making them right when the weather starts to cool off all through winter. I like to change up the ingredients. You can swap out the cranberries for chocolate chips, nuts, even raisins.
Cranberry Pumpkin Muffins
| Prep Time: 10 Minutes
Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 2 eggs
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- 2 cups sugar
- 1 cup canned pumpkin
- 1/2 cup vegetable oil
- 1 cup fresh or frozen cranberries -chopped OR chocolate chips
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Directions:
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- In a bowl, combine the first four dry ingredients.
- In a mixing bowl, beat the eggs and sugar; add the pumpkin and oil and mix well.
- Stir into the dry ingredients just until moistened.
- Fold in the cranberries or chocolate chips.
- Fill foil-or paper-lined muffin cups three-fourths full.
- Bake at 400 degrees F for 18-22 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing from pans to wire racks.
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These look amazing! I still have a lone can on pumpkin in my pantry. I have been saving it for my post-pumpkin-holiday-season withdrawals. I am so making these this weekend.
I save them too. People tend to think that once Thanksgiving is over, you have to stop enjoying the pumpkin. They are so wrong!
Woho I’m gonna make these!
They look delicious!
These sound amazing
They are!