Cranberry Pumpkin Muffins

I was part of a conversation once where some people were discussing what kind of muffins they could make. They were sick of the two to three that they would switch between but didn’t know what other ones to try. This was an interesting problem to me, as I generally feel like I have more kinds I want to try than space in my freezer or tummy!

I recently made a dessert that used cranberries and because of that had some leftover ones in my freezer. I instantly thought of muffins and that I would like to try some cranberry chocolate chip muffins.

Generally when I am looking at a muffin recipe, I will try to find one that has some sort of good moisturizer in it because I believe that makes a great muffin. This could include sour cream, applesauce, buttermilk, zucchini, or in this case pumpkin!

I make my own pumpkin by roasting pie pumpkins in the fall and freezing them. I freeze the pumpkin in muffin tins, which makes about 1/2 cup portions, making it easy for different amounts in different recipes. If you don’t freeze or can your own pumpkin, you can buy canned pumpkin at the store and still freeze the leftovers if needed.

These muffins have a great flavour and are moist. Muffins are generally quick and easy to make, so there is no reason that you can’t make yourself some muffins during this time of social-distancing!

To begin, preheat your oven to 350 degrees Fahrenheit.

Then you will want to mix your pumpkin puree, eggs, sugar, and vegetable oil to smooth. With muffins, after you add your dry ingredients, it is important to not over mix them, so you want to make sure things are whisked well at this point to avoid over mixing later.

Mix your dry ingredients together and then add that to your wet ingredients. Fold with a spatula until all the flour is mixed in. Do not over mix.

If you are using frozen cranberries, I would advise sprinkling them with flour. This helps them from bleeding all over in the muffin. This trick works with frozen blueberries as well.

Stir the cranberries and chocolate chips into the batter gently.

Fill your muffin cups with batter. There should be 24 muffins.

Bake in your preheated oven for 25 minutes or until a toothpick comes out clean.

Cool and enjoy!

Cranberry Pumpkin Muffins

Recipe by trishamartin07Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

24

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

180

kcal

A moist and delicious muffin to go with your morning coffee!

Ingredients

• 2 cups of pureed pumpkin

• 4 eggs

• 2 cups white sugar

• 1 cup vegetable oil
  

• 3 cups all purpose flour

• 2 tsp baking soda

• 3/4 tsp salt

• 1 tsp pumpkin pie spice

• 1 tsp ground cinnamon

• 1 1/2 cups frozen or fresh cranberries

• 1 cup chocolate chips

Directions

• Preheat oven to 350 degrees F.
• Whisk together the pumpkin, eggs, sugar, and vegetable oil in a large bowl.
• Mix the flour with the baking soda, salt, and spices. Add this to the pumpkin mixture and fold in until the flour is incorporated.
• Stir in the cranberries and chocolate chips gently.
• Fill your muffin tins with liners and muffin batter.
• Bake for about 25 minutes or until toothpick comes out clean.

Notes

• The cranberries could be swapped for blueberries or raspberries.
• These muffins freeze very well and will last a long time in the freezer.