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Cranberry Pumpkin Muffins

Reviewed: Oct. 31, 2013
I made these today with the following modifications: I used roasted butternut squash puree instead of the pumpkin puree, I added about 1/4 cup white chocolate chips, about a cup of chopped candied walnuts, soaked the cranberries in hot water, added a couple more teaspoons of buttermilk, used 2 tsp pumpkin pie spice instead of all the individual spices, and sprinkled the tops with raw sugar before baking. I also used smaller baking cups that I had gotten at Ikea and this yielded 18 muffins vs the 12 the recipe states.
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