Pumpkin-Cranberry Muffins

NOM. Nom. nom. That's what I have to say about the magnificent muffins I whipped up in the kitchen today. With Fall in full swing, and Thanksgiving just around the corner, pumpkin and cranberries were on my mind when looking for a new recipe to test out for breakfast. Boy am I sure glad I did! These muffins were soft as a cloud and came together in a perfect medley of fall flavors.

These muffins are best served warm with a dollop of butter and a steaming cup of joe. I'm thinking they will be the perfect thing to have on hand for Thanksgiving morning next week. One can never have too much pumpkin right?

Step One: Gather the ingredients. Preheat the oven to 375 degrees.

Step Two: In a large bowl, mix together the dry ingredients using a whisk.

Step Three: In the bowl of a stand mixer, combine the sugar, buttermilk, pumpkin, egg, brown sugar, and olive oil. Mix on medium speed for 3 minutes using a paddle attachment.

Step Five: On low mixing speed, gradually add in the flour mixture to the wet ingredients until just combined. Fold in the dried cranberries.

Step Six: Prepare the muffin tin with cup liners, and spoon the muffin batter into each liner. 

You should have exactly the right amount.

Step Seven: Bake at 375 degrees for 25 minutes. Immediately remove muffins to a wire cooling rack.

Remember that dollop of butter I mentioned? Now is the time friends! NOTE: This recipe can be easily doubled if you have company coming.

Recipe from Cooking Light

PUMPKIN-CRANBERRY MUFFINS | Yield: 12 muffins | Total Time: 40 min.

INGREDIENTS:

1 1/2 C flour
1 tsp baking soda
3/4 tsp ginger
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1/8 tsp cloves
1 C sugar
1 C canned pumpkin
1/2 C low-fat buttermilk
1/4 C packed light brown sugar
2 Tbsp olive oil
1 large egg
2/3 C dried cranberries (such as Craisins)

DIRECTIONS:

Preheat oven to 375 degrees. Combine flour, baking soda, ginger, baking powder, cinnamon, salt, and cloves in a large bowl. Stir together with a whisk.

In the bowl of a stand mixer (or a separate bowl), combine sugar, pumpkin, buttermilk, brown sugar, olive oil, and egg. Beat at medium speed for 3 minutes until well blended. Gradually add flour mixture to the wet ingredients beating at low speed until just combined. Fold in the cranberries.

Prepare a muffin tin with muffin liners. Spoon batter into prepared cups. Bake at 375 degrees for 25 minutes. Remove muffins from the pan immediately, and cool on a wire rack.

What will you be making for Thanksgiving morning?