Pumpkin Cranberry Muffins
These delicious muffins are lightly sweet and perfect for fall or any time of the year!
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!