Pumpkin Cranberry Muffins

Monday, May 14, 2012

Pumpkin Cranberry Muffins
Pumpkin Cranberry Muffins

Hellllllo! Been gone for a bit...how have you been? I went to Orlando for a library conference...it was very hot so I was happy to head back to the cool breezes of Los Angeles.

Last week, my co-worker mentioned a craving for cranberries. I said I was craving pumpkin and other fall spices. Hence, Pumpkin Cranberry Muffins!

I adapted Dorie Greenspan's delicious Pumpkin Muffin recipe. I skipped the raisins and sunflower seed topping, and added cranberries and walnuts. I also topped it with some raw sugar.

Pumpkin Cranberry Muffins
Muffins are always a welcome start to a day! I hope you make some soon... nothing like putting in a little fall in the middle of summer.

Pumpkin Cranberry Muffins
I use a ice cream scoop to dish out my muffin batter. This recipe made 14 muffins. If I have a couple extras, I put a cupcake liner in a ramekin and pop them on a half-sheet tray along with the cupcake tray.

Pumpkin Cranberry Muffins
This muffin is super moist and just really yummy. I'm glad I added the cranberries - a nice touch of tart with the mellow pumpkin.

Since it's summer, I'm making fall...pumpkin cranberry muffins
From my Instagram account. Are you on Instagram? Oh, I love it! They recently made it available to us Android users. I'm "foodlibrarian" and the photos are 80% food, 19% dogs, and 1% Los Angeles.

Recipe:
Pumpkin Cranberry Muffins
Adapted from Dorie Greenspan's Pumpkin Muffin (Baking from My Home to Yours)


2 cups flour (I used 280 grams)
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 tsp cinnamon
1/2 tsp groung ginger
1/8 tsp freshly grated nutmeg
1/2 cup (1 stick) unsalted butter, room temp
1/2 cup granulated sugar (100 grams)
1/2 cup brown sugar (100 grams)
2 large eggs, room temp
1 tsp vanilla (Dorie uses 1/2 tsp)
3/4 cup canned unsweetened pumpkin puree (NOT pumpkin pie filling)
1/4 cup buttermilk
1/2 cup chopped walnuts
1 cup fresh or frozen cranberries (no need to thaw), cut in half
Raw sugar, for sprinkling on top

1. Preheat oven to 350 degrees. (Dorie's recipe is 400 degrees but I tried that and my muffins burned) Prep a 12-cup muffin tin. This recipe makes 12-14 muffins.
2. Combine dry ingredients in a bowl: flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmet. Set aside.
3. In a mixer with a paddle attachment, cream the butter and sugars together until light and fluffy.
4. Add eggs one at a time, beating one minute after each addition.
5. Beat in vanilla, pumpkin puree and buttermilk. Don't be concerned if the mixture looks curdled at this point.
6. On low speed, add the flour mixture a little at a time. Don't overmix - better to undermix and finish it by hand.
7. With a spatula, fold in walnuts and cranberries.
8. Dish out into muffin tins and top with raw sugar.
9. Bake for 30 minutes at 350 degrees or until done.
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7 comments:

Irma said... [Reply to comment]

Great recipe! I've just a piece of fresh pumpkin! :)
thanks!
I have Dorie's book too: my last amazon shopping ;)
regards from Italy
Irma

The Mom Chef said... [Reply to comment]

I love cranberries in baked goods as well and don't know why I've never thought of mixing pumpkin and cranberry together. It looks delicious. I also think I'm one of the few in the world that hasn't joined up with instagram yet. :)

pinkstripes said... [Reply to comment]

Great looking muffins! I remember Dorie's recipe being delicious.

Bec said... [Reply to comment]

I love cranberries in pumpkin muffins . . . that burst of tartness is perfect!

Eliana said... [Reply to comment]

Hmmm - the look delicious Mary. Love the addition of cranberries. Can't wait to give them a try.

Chineka said... [Reply to comment]

These look beautiful and so moist.

Christine Witt (Brush Dance) said... [Reply to comment]

I love pumpkin anytime of year - these look scrumptious! (hope this comment doesn't post twice - had a little trouble)

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