Quick cranberry pumpkin muffins –Hey y’all! Fall is in the air, and what better way to celebrate the season than with some delicious Pumpkin Spice Cranberry Muffins? These treats are not only packed with flavor but also make your kitchen smell like heaven. Let’s dive into this simple recipe that’ll have everyone coming back for more!
Pumpkin Spice Cranberry Muffins
Gather ’round and check out this gorgeous muffin that brings together the warm spices of pumpkin with the tartness of cranberries. Perfect for breakfast or an afternoon snack!
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp salt
- 1 cup pumpkin puree
- ½ cup sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh or frozen cranberries (chopped)
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.
- In a medium bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set this aside.
- In a large bowl, whisk together the pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the chopped cranberries gently, being careful not to over mix.
- Scoop the batter into the prepared muffin tins, filling each cup about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
These Pumpkin Spice Cranberry Muffins are sure to be a hit at your next gathering. Serve them warm with a bit of butter, or enjoy them plain. Either way, they’ll be a delightful addition to your fall lineup. Happy baking!