Pumpkin Cranberry Muffins

11:00 PM, Oct 19, 2012   |    comments
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1 cup pumpkin puree
2 eggs
½ cup packed light brown sugar
3 Tbl vegetable oil
1 Tbl molasses
½ tsp salt
¼ tsp ground cloves
¼ tsp ground ginger
1 tsp ground cinnamon
½ cup milk
1 cup dried cranberries
¾ cup all purpose flour
¾ cup white wheat flour
1 tsp baking powder
½ tsp baking soda


In a large bowl whisk together the pumpkin, eggs, brown sugar, oil, molasses, salt, spices, and milk. In another bowl whisk together the flours, baking powder and baking soda. Stir in the dried cranberries. Add all at once the wet ingredients to the dry ingredients and mix gently until all the ingredients are well combined. (do not over mix) Let the batter sit, covered at room temperature for 30 minutes or overnight in the refrigerator.

Preheat the oven to 400 degrees. Scoop the batter into greased or paper lined muffin cups. Bake the muffins for 20 – 22 minutes or until a toothpick inserted into the middle of a muffin comes out clean.

Remove the muffins from the tin and allow them to cool. Serve warm or at room temperature.

Servings: 12

Presented by: The Tomato Head

Date Aired: October 20, 2012

The Tomato Head

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