When my parents came home from their week long cruise they arrived very late at night and stayed with us to avoid the more than an hour long drive home. After an exhausting day at the airport it was much needed. When they awoke in the morning it was to these muffins baking in my oven, filling the house with a wonderful pumpkin cranberry scent. I served them with some scrambled eggs and they certainly were a hit, especially with my dad and son Lucian, both of whom surprised me by downing three!
These muffins would make a wonderful addition to an holiday morning feast for Thanksgiving or Christmas. I’m ashamed to say that I had never worked with fresh cranberries before with baking and loved the taste of the fresh over the dried. Now is a great time to buy a couple of bags to freeze for later! (I know I will for when my mother-in-law stays with us next as she loves cranberry muffins.)
Cranberry Pumpkin Muffins
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 2 eggs
- 1 1/4 cups sugar
- 1 cup canned pumpkin
- 1/2 cup vegetable oil or 1/4 cup vegetable oil and 1/4 cup unsweetened applesauce
- 1 cup fresh or frozen cranberries chopped
Combine flour, baking soda, pumpkin pie spice and salt in large mixing bowl. Set aside.
Beat the eggs and sugar in mixing bowl. Add the pumpkin and oil (and applesauce if substituting) and mix well.
Stir into the flour mixture just until moistened.
Fold in chopped cranberries. (I left the small cranberries whole and the big cranberries I chopped in half.)
Fill paper-lined muffin cups three-fourths full.
Bake at 400 degrees F for 18-22 minutes or until a toothpick inserted in center comes out clean.
Cool for 5 minutes in pans then remove to wire racks.
Original recipe stated this yields 24 muffins but it only produces 18.