Friday, December 12, 2014

Pumpkin Cranberry Muffins

I got this recipe from my friend Karilyn.  Anything she touches in the kitchen is amazing, so I knew it would be fabulous.  And fabulous it is!  Every year around August, I start getting excited to make this tasty treat.  This recipe calls for fresh cranberries and they are only sold for a few months every year.  I guess you could use frozen cranberries but it just wouldn't be the same.  It's worth the wait, trust me.  I stock up on cranberries when they hit the grocery store shelves and make them several times throughout the fall and winter.  I share them with neighbors, teachers and friends and they are always a hit.  The tart little burst of cranberry mixed with the sweet, spiced pumpkin and topped with a crunch of nuts makes this annual treat a winner.  I usually bake it in muffin tins but you could also bake it in a loaf pan.  One batch makes 3 dozen regular muffins or 18 jumbo muffins or 18 mini loaves or 3 regular sized bread loaves.  Take your pick and enjoy!

4 eggs
1 cup oil
3 cup sugar
2 cups pumpkin (or one can pumpkin puree)
3 1/3 cup flour
2 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp salt
1 tsp cloves
1 tsp cinnamon
1 tsp nutmeg
2 cups fresh cranberries

Preheat oven to 325.  Mix first four ingredients together.  Add remaining ingredients, except for cranberries.  Mix well.  Gently fold in cranberries.  Pour into pan sprayed with non-stick cooking spray.  Bake.  For regular muffins, bake for 25 minutes.  For jumbo muffins and mini loaves, bake for 35 minutes.  For regular sized loaves, bake for 1 hour 20 minutes.

*Source:  Karilyn Shields


Jamie Young said...

Oh man, these look amazing!! You know how much I love a good muffin :) Love the new look of your blog and your pictures look amazing, nice job!

Devilyn said...

Love you, Love this. Technically they are my mom's recipe but I'll go ahead and the credit.

Devilyn said...
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