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Cranberry Pumpkin Muffins
SUBMITTED BY:
Sue Ross
"The delicate pumpkin flavor of these muffins is enhanced with tart, juicy cranberries. I sometimes dust the tops with powdered sugar for added sweetness. --Sue Ross, Casa Grande, Arizona"
RECIPE RATING:
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(30)
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PREP TIME
10 Min
COOK TIME
20 Min
READY IN
30 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
2 eggs
2 cups sugar
1 cup canned pumpkin
1/2 cup vegetable oil
1 cup fresh or frozen cranberries, chopped
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DIRECTIONS
In a bowl, combine the first four ingredients. In a mixing bowl, beat the eggs and sugar; add the pumpkin and oil and mix well. Stir into the dry ingredients just until moistened. Fold in the cranberries. Fill foil-or paper-lined muffin cups three-fourths full. Bake at 400 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
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REVIEWS
Reviewed on Dec. 31, 2007 by
JessieB
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JessieB
Dec. 31, 2007
These muffins were fantastic! I didn't have any vegetable oil on hand, so I substituted melted butter and they came out just fine. Also, I didn't have pumpkin pie spice, so I made my own using 1/2 t. cinnamon, 1/4 t. ground ginger, 1/8 t. allspice, and 1/8 t. nutmeg. I added 3/4 c. chopped walnuts to the recipe, as well as an extra pinch of salt. The muffins were so delicious, especially right out of the oven with some melted butter. Thanks for such a great recipe! I will definitely be making these again!!
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3 users found this review helpful
These muffins were fantastic! I didn't have any vegetable oil on hand, so I substituted melted...
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Reviewed on Nov. 7, 2006 by
CINNABUNNY09
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CINNABUNNY09
Nov. 7, 2006
Yummy! I used dried cranberries instead, and it was perfect! I really liked the contrast b/t the tartness of the cranberries and the sweetness of the pumpkin. Definitely worth making!
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3 users found this review helpful
Yummy! I used dried cranberries instead, and it was perfect! I really liked the contrast b/t...
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Reviewed on Nov. 29, 2007 by
MINALEWIS
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MINALEWIS
Nov. 29, 2007
Yummy Thnksgiving breakfast comfort food! We loved it! I even made a batch for the neighbors and got raves!
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2 users found this review helpful
Yummy Thnksgiving breakfast comfort food! We loved it! I even made a batch for the neighbors...
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Reviewed on Jan. 19, 2007 by MDINSMORE
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MDINSMORE
Jan. 19, 2007
Very yummy and enjoyed by all ages. I substitute 1/4 cup of the all purpose flour for wheat germ and I use 2 cups of whole cranberries. I also substitute applesauce for the vegetable oil.
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2 users found this review helpful
Very yummy and enjoyed by all ages. I substitute 1/4 cup of the all purpose flour for wheat...
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Reviewed on Nov. 16, 2007 by
DANELLE
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DANELLE
Nov. 16, 2007
These muffins are great,I added chopped pecans. My husband and I love them! Great flavors for fall.
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1 user found this review helpful
These muffins are great,I added chopped pecans. My husband and I love them! Great flavors for...
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Reviewed on Nov. 13, 2007 by
HYGEIA
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HYGEIA
Nov. 13, 2007
I thought these turned out good. I used nutmeg, ginger, cinnamon, allspice and ground cloves in place of the pumpkin pie spice. (1 teaspoon of each except 1-1/2 teaspoons cinnamon and 1/2 teaspoon ground cloves.) I also used half the sugar as recommended by other reviewers and I used 1 cup all purpose flour with 1 cup oat bran flour and 1/4 cup wheat germ. I also substituted applesauce for the oil. These turned out great and not too sweet, but I wish they would have raised a little more. I was also a little concerned if I used too much spices, but it was still a delicate flavor. (I think the cranberries set the spices off well.) I would make these again.
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1 user found this review helpful
I thought these turned out good. I used nutmeg, ginger, cinnamon, allspice and ground cloves...
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Reviewed on Oct. 28, 2007 by
ANJACKSON
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ANJACKSON
Oct. 28, 2007
Excellent muffins! I did make a couple of changes based on a couple of other reviews. Instead of all white flour, I did 1 cup white, 1 cup ww and 1/4 cup wheat germ. I also reduced the sugar to 1 cup, increased the pumpkin pie spice to 2 teaspoons and reduced the oil to 1/4 cup while adding 1/3 cup unsweetened applesauce - YUMMY! I did use fresh cranberries not chopped and I only found that I got 18 muffins total! Thanks for sharing, I will definitely make these again!
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1 user found this review helpful
Excellent muffins! I did make a couple of changes based on a couple of other reviews. ...
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Reviewed on Oct. 12, 2007 by
Jennifer
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Jennifer
Oct. 12, 2007
Very yummy! I added chopped pecans in addition to cranberries. I also used dried cranberries because that is what was available in stores--tasted yummy. They were a little sweet, so next time I will add less sugar, or perhaps some orange zest. I sprinkled them with powdered sugar after they cooled. They quickly disappeared when I brought them to work. Would make again.
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1 user found this review helpful
Very yummy! I added chopped pecans in addition to cranberries. I also used dried cranberries...
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Reviewed on Dec. 2, 2006 by
Crevoiserat
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Crevoiserat
Dec. 2, 2006
This was a very tasty recipe. I think it was a tad too sweet so next time I will cut the sugar to one cup. Also, instead of one cup of chopped cranberries, I used two cups of whole cranberries. Just the perfect amount of tartness.
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1 user found this review helpful
This was a very tasty recipe. I think it was a tad too sweet so next time I will cut the sugar...
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Reviewed on Nov. 19, 2006 by jmain
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jmain
Nov. 19, 2006
These muffins were missing a little more sweetness and could use more cranberries. They were moist, but not as tasty as they could be. Though the recipe does not indicate to use the '15 oz' can of pumpkin puree, I think it is meant to be implied.
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1 user found this review helpful
These muffins were missing a little more sweetness and could use more cranberries. They were...
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