Pumpkin Cranberry Muffins

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Pumpkin Cranberry Muffins

Pumpkin Cranberry Muffins – Delicious in Autumn or Any Time

These yummy pumpkin cranberry muffins were made with mostly organic ingredients and fresh eggs from my ducks. Of course, you can make them with regular ingredient and chicken eggs and they’ll taste just as good! Replace the dried cranberries with raisins or nuts, or omit them altogether if you like.

These muffins are delicious any time of year, but I love making them in the autumn. Make a batch for breakfast, Thanksgiving, Christmas…or anytime you want!

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Pumpkin Cranberry Muffins
Pumpkin Cranberry Muffins

Cooking for a Crowd

This recipe makes a lot of muffins…approximately 36! Which is great if you have a large family or you want to freeze some for later. It’s so easy to pull a few muffins out of the freezer for adding to school lunches, for quick snacks, or your schedule is super busy. This is also a great recipe for making to share with friends!

Of course, if you don’t want to make such a big batch you can cut everything in half and use 2 large chicken eggs or 2 duck eggs. 🙂

Pumpkin Cranberry Muffins Recipe

This pumpkin cranberry muffin recipe is adapted from a pumpkin bread recipe from my Better Homes & Gardens Cookbook that my parents gave me as a wedding present many moons ago. I hope you enjoy them as much as I do!

Pumpkin Cranberry Muffins

These delicious muffins are lightly sweet and perfect for fall or any time of the year!
Course: Quick Bread
Cuisine: American
Keyword: autumn, muffins, pumpkin
Servings: 36 muffins

Ingredients

  • 4 cups whole wheat pastry flour or unbleached flour
  • 2 cups sugar or turbinado or coconut sugar
  • 2 tbsp baking powder
  • 1 tbsp ground cinnamon
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 2 cups pumpkin puree or winter squash, pureed
  • 5 eggs or 3 duck eggs
  • 1/2 cup vegetable oil
  • 1 cup milk or whey or non-dairy milk
  • 1 tsp molasses
  • 2 cups dried cranberries or raisins

Instructions

  • Sift together 2 cups of the flour and the remaining dry ingredients in a large mixing bowl.
  • Add the pumpkin, milk, eggs, oil, and molasses. Beat with electric mixer on low until well blended, then on high speed for 2 minutes.
  • Add remaining flour and stir until well combined.
  • Add dried cranberries (and nuts if desired) and stir until well combined.
  • Pour batter into greased or lined muffin tins.
  • Bake in 350 F oven for approximately 30 minutes or until a toothpick inserted in muffins comes out clean. (Test muffin in center of pan)
  • Cool on a wire rack for 10 minutes, remove muffins from pans and cool completely on wire rack.
  • Makes approximately 3 dozen muffins.

Notes

This makes a large batch of muffins for sharing or freezing. If you don’t wish to make this many muffins, reduce all ingredients to half of original recipe and use 2 large eggs.
Reduce dried cranberries to 1 1/2 cups and add 1 1/2 cups of chopped pecans for a special treat!
 

Use Your Own Pumpkins to Make these Muffins!

Did you know that you can make your own pumpkin puree? You can even substitute pureed winter squash for the pumpkin and no one will even notice!

This recipe is a great way to include some vegetables in your diet without feeling like you’re eating healthy. Pumpkins and winter squash are nutrient-dense and delicious!

For those of you who keep chickens and ducks, give them any leftover pumpkin and squash, including the skins after cooking. They will love the treat and you’ll notice a darker yolk from the extra beta-carotene.

What is your favorite pumpkin recipe? Have you ever tried replacing pumpkin puree with winter squash? Leave a comment!

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Pumpkin Cranberry Muffin Recipe by The Self Sufficient HomeAcre - These #PumpkinCranberryMuffins make a delicious #AutumnTreat and taste great any time of Year!
#FallRecipes #Thanksgiving #Autumn

Shared on Love my Little Cottage, Tuesdays with a Twist


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14 comments on “Pumpkin Cranberry Muffins

  1. Arlene

    Oh your cranberry pumpkin muffins looks scrumptious! And so do the other recipes on your blog. Am going to have to get the ol’ apron and baking stuff out and get going! Would be good to bake while the weather’s cold this week and freeze some for unexpected company.
    Have a great one!
    Arlene

    Reply
    1. Lisa Lynn Post author

      Why, thank you, Arlene! I hope you like them 🙂 Yes, this time of year I do enjoy turning the oven on and making some yummy baked goodies! Freezing some for later is a great idea!

      Reply

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