Description
These yummy pumpkin muffins are perfect for the Thanksgiving table! Substitute toasted pumpkin seeds or dried cherries for the cranberries, if you wish.
Ingredients
- 2 cups all-purpose flour
- ¾ cup brown sugar, packed
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- 1 cup canned unsweetened pumpkin puree
- 2 eggs, lightly beaten
- ½ cup butter, melted
- ¼ cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup dried, sweetened cranberries
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.
- Mix flour
- brown sugar
- baking powder
- cinnamon
- salt
- baking soda
- ginger
- cloves
- and nutmeg together in a mixing bowl.
- Beat pumpkin puree
- melted butter
- buttermilk
- and vanilla in another large mixing bowl until well combined. Gradually beat in flour mixture
- then stir in dried cranberries until incorporated. Fill the prepared muffin cups about 3/4 full with batter.
- Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean
- 20 to 25 minutes. Remove from the oven and let rest for a few minutes before turning muffins out onto a wire rack. Serve warm or at room temperature.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 12