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Pumpkin and cranberry muffins

27 October 2018 (Last Updated: 26 December 2018)

Pumpkin and cranberry muffins

Delicious muffins with pumpkin puree and fresh cranberries. Thanks to the pumpkin puree they are perfectly moist and just irresistable!

Pumpkin puree is very easy to make. All you need to do is cut the pumpkin into large, equal-sized pieces. Scoop out the seeds with a spoon and roast until tender. For this recipe I used Hokkaido pumpkin – it’s quite dry and mealy, which makes it great for baking. Fresh cranberries add a lot of flavour, also their juiciness and sourness balances perfectly the sweetness of the muffins.

Optionally, you can decorate the muffins with spider web designs, made from cocoa icing. Perfect for Halloween! 

Check out also my other pumpkin recipes! Pumpkin pie apple ring pancakes, pumpkin and mushroom lasagne are really worth a try. This is my lately favourite dinner – chicken breast in creamy mushroom and butternut squash sauce  it’s really delicious!

Pumpkin and cranberry muffins Close up on pumpkin and cranberry muffins

Pumpkin and cranberry muffins

Perfectly moist muffins with pumpkin puree and fresh cranberries
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10 muffins
Calories 2475kcal
Author Aleksandra

Ingredients

dry ingredients:

  • 170 g / 6 oz all-purpose flour about 1 ¼ cup
  • 1 ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon ground cinnamon preferably ceylon cinnamon
  • pinch of salt

wet ingredients:

  • 260 g / 9.1 oz pumpkin puree about 1 cup
  • 1 large egg
  • 100 g vegetable oil neutral tasting, about ½ cup minus 1 tablespoon
  • 20 g / 0.7 oz plain yoghurt 1 tablespoon
  • 140 g / 5 oz granulated sugar about 2/3 cup
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon grated orange zest

additionally:

  • 80 g / 2.8 oz fresh cranberries about ¾ cup, about 4 pieces per muffin

cocoa icing (optional):

  • 5 tablespoons unsweetened cocoa powder
  • 5 tablespoons powdered sugar
  • 3.5 tablespoons water

Instructions

muffins:

  • All ingredients should be at room temperature.
  • Preheat the oven to 180 ° C / 350 °F / gas 4.
  • Mix and sift all the dry ingredients into a large bowl.
  • In another large bowl, whisk all the we ingredients together smooth.
  • Add the wet ingredients to the dry ones, whish until just combined, don‘t overmix the batter, it can have small lumps.
  • Divide the batter into the 10 muffin cups (you can scoop it with an ice cream spoon)
  • Add 4 cranberries to each muffin, use the blunt end of a chopstick or your finger and poke the cranberries into the batter until submerged.
  • Bake for about 20 minutes or until a skewer inserted in the middle comes out clean. The baking time may slightly vary, depending on the oven.
  • Cool on rack for 10-15 minutes, before removing the paper cups. Decorate with the cocoa icing, if you wish.

cocoa icing:

  • Sift powdered sugar and cocoa into a small bowl and mix with water. My icing tasted like a dark chocolate. Iif you want it to be sweeter, you need to replace a part of the cocoa powder with powdered sugar. You will need a very small round cake decorating tip and a thick plastic zip lock bag (or a special cake decorating kit). Cut a small hole in the corner of the plastic bag, push the tip through. Fill the bag with icing and decorate. If the icing doesn‘t come out easily through the tip, you need to thin out the icing by adding additional water to it (but very little!).
  • Enjoy!

Notes

* 1 cup is 250ml, 1 cup of flour weighs 140g.
* You can also use roasted pumpkin chunks instead of pumpkin puree. You just need to mix all the wet ingredients in a food processor (or use an immersion blender) until smooth.
* How to make pumpkin puree: Wash the pumpkin, cut into large, equal-sized pieces. Using a metal spoon scoop out the seeds. Place pumpkin pieces on a baking sheet lined with parchment paper. Bake for about 20 minutes at 200°C / 400°F / Gas Mark 6 or until tender. When using a Hokkaido pumpkin – puree until smooth. When using squash - separate the flesh from the skin using a a spoon (discard the skin) and puree until smooth.

Nutrition

Calories: 2475kcal
Course Dessert
Cuisine American, international
Keyword cranberry muffins, pumpkin cranberry muffins, pumpkin muffins recipe

Pumpkin and cranberry muffins – step by step:

Mixed dry ingredients for the pumpkin and cranberry muffins in a bowl Wet ingredients for the pumpkin and cranberry muffins in a bowl Prepared batter for the pumpkin and cranberry muffins in a bowl

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In one bowl mix all the dry ingredients together, in the second bowl – the wet ones. Add the wet ingredients to the dry ones, whisk until just combined.

Batter for the pumpkin and cranberry muffins scooped with an ice cream scoop Muffin batter in the muffin cups, with fresh cranberries on top Pumpkin and cranberry muffin batter in muffin cups

 

 

 

 

 

 

 

 

 

 

 

Scoop the batter with an ice cream scoop and divide into the 10 muffin cups. Put 4 fresh cranberries on each muffin and submerge them into the batter. Bake at 350 degrees for about 20 minutes.

Cocoa icing in a small bowl Decorating the pumpkin and cranberry muffins Decorating the pumpkin and cranberry muffins with a toothpick

 

 

 

 

 

 

 

 

 

 

 

Decorate the muffins with the cocoa icing, if you wish.
Pumpkin and cranberry muffin with a spiderweb design made from cocoa icing Pumpkin and cranberry muffins with spiderweb design on a plate

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Did you make this recipe? Let mi know how you liked it in the comments below!

 

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2 Comments

  • Reply
    tesssa
    1 November 2018 at 07:41

    Just made these, they turned out great! I’m looking forward to try your other recipes 🙂 Greetings from Amsterdam!

    • Reply
      Aleksandra
      1 November 2018 at 09:11

      I’m glad! Thank you for commenting 🙂

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