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Cranberry Pumpkin Muffins


Gold Post Medal for All Time! 677 Posts
February 8, 2018

Cranberry Pumpkin MuffinsStill taking advantage of great sales on cranberries and canned pumpkin. This is another delicious recipe that can be frozen. It makes 24 muffins. I made some changes, which I will include in parentheses.

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 24

Source: Taste of Home

Link: https://www.google.com/amp/s/www.tasteofhome.com/recipes/cranberry-pumpkin-muffins/amp

Ingredients:

  • 2-1/4 cup all-purpose flour (1 1/2 cups whole wheat and 3/4 cup all-purpose)
  • 1 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 2 large eggs
  • 2 cups sugar (1/4 cup Truvia brown sugar blend)
  • 1 cup canned pumpkin
  • 1/2 cup canola oil (1/4 cup oil and 1/4 cup applesauce)
  • 1 cup fresh or frozen cranberries, chopped
ingredients
 

Steps:

  1. Preheat oven to 400 degrees F.
  2. Chop cranberries.
  3. chopping cranberries in food processor
     
  4. In a large bowl, combine the dry ingredients.
  5. mixing dry ingredients
     
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  6. In a second bowl, beat the eggs and sugar.
  7. mixing eggs and sugar
     
  8. Add the pumpkin and oil and mix well.
  9. adding Pumpkin to muffin batter
     
  10. Make a well in the dry ingredients. Put the wet ingredients into the dry ingredients and mix just until moistened.
  11. mixing muffin batter
     
  12. Fold in the cranberries.
  13. adding cranberries to muffing batter
     
  14. Fill foil or paper-lined muffin cups 3/4 full.
  15. 3/4 filled muffin tins
     
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  16. Bake at for 18-22 minutes or until a toothpick comes out clean.
  17. baked Muffins
     
  18. Cool for 5 minutes before removing from pans to wire racks.
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