"I have been making these for years. I used to make them in bread form, but having 7 children it was just easier to dole out a muffin than cut up the messy loaf. I also began giving these out as Christmas food gifts. This was requested by my 17-year-old son for our dessert we have to bring to his football banquet. My 21-year-old daughter who moved to Ogden, Utah with her husband and 2 kids wants to make these muffins for her in-laws who will be spending the Thanksgiving holidays with them." — iamblessedx7
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eggs, slightly beaten
solid pack pumpkin
2 1/2 cups
pumpkin pie spice
1 1/2 cups
I cut the amount of oil back and added in additional pumpkin puree. I also didn't want to mess around with cutting a bunch of cranberries in half, I just threw them in the food processor and pulsed them a few times for a rough chop. Right before baking, I sprinkled each muffin mound with a little sugar. Baked at 350*, these were done at a little over 20 minutes. We all thought this muffin was fantastic, especially me. I really loved the combination of the pumpkin, cranberry with the hint of orange. Very, very good.
These muffins have great flavors...you can taste the pumpkin, orange, and cranberries in each bite. I didn't have fresh cranberries, so I used chopped dried cranberries and it came out great (~1/2 cup dried cranberries for the full batch should be enough). Also, I cut the recipe in half, but it only made 10 muffins; next time I'll make the full batch, and perhaps also add chopped walnuts.
Used applesauce instead of oil. They came out great!!!
Awesome recipe! Interesting mix of flavors- I made it a bit healthier by subbing the oil with applesauce and a I used a full can of pumpkin. It was VERY moist! Also, as someone else suggested I let the fresh cranberries "pop" in a simple syrup on the stovetop (1/2 c water, 1/2 cup brown sugar, 1 1/2 c fresh cranberries. Made lovely swirls when folded in! I also cut the sugar to 1 1/2 since I used 1/2 cup of brown sugar in the cranberries. Kids LOVED these.
I made these muffins with a few alterations. I used melted butter rather than oil, and used less than 1/2 c. so that I could use more pumpkin. I only used one egg (I was short) and reserved a Tbsp of sugar for the cranberries. Instead of cutting each cranberry, I cooked them with the reserved sugar and a Tbsp of water until they burst, then folded them into the batter. The added syrup (from the juices, sugar and water) sufficiently loosened up the batter to muffin consistency. They were pretty delicious if I do say so myself. As an added bonus, the cranberries folded into the pumpkin batter have a really nice Autumn swirl effect. I'll make these again and again!
These are good if you like pumpkin spice. I'm not a fan of nutmeg so they're not my favorite, but they were a hit at brunch. Love the tartness of the cranberries.
I made the recipe exactly as it was written and it was super delicious!
These are awesome! I replaced 1/2 cup of white flour with 1/2 cup of wheat flour because I used an entire 15 oz can of pumpkin instead of 8 oz. Also, I only used 1/4 cup of olive oil. Also added 3/4 cup of chopped walnuts with the cranberries, that I just burst quickly in the food processor instead of cutting in half. I love the tart taste of the cranberry mingled with the sweetnest of the muffin...different and great combination! This will be a great hit at the Thanksgiving table!
* Percent Daily Values are based on a 2,000 calorie diet.
Cranberry Pumpkin Muffins
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 46
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