Pumpkin Cranberry Muffins
Servings: 10 muffins
Ingredients
dry ingredients:
- 1 ½ cups flour (190g) spooned and leveled
- 2 teaspoons baking powder
- ¼ teaspoon ground cinnamon
- pinch of salt
wet ingredients:
- 1 cup pumpkin puree (250g) preferably homemade*
- 1 large egg
- ½ cup vegetable oil (110g)
- ¼ cup milk (60g)
- ¾ cup granulated sugar (150g)
- 1 teaspoon vanilla extract
- 1 teaspoon grated orange zest
additionally:
- 3/4 cup fresh cranberries (80g) 5 pieces per muffin
Instructions
muffins:
- Preheat the oven to 350°F (180°C / Gas Mark 4), no fan.
- In a large bowl, whisk all the wet ingredients together until smooth.
- In a medium bowl, whisk all the dry ingredients.
- Add the dry ingredients to the wet ingredients, whisk until just combined, don‘t overmix the batter, small lumps are ok.
- Divide the batter evenly between 10 muffin liners (they will be filled almost to the brim, but that's ok).
- Add 5 cranberries to each muffin, press the cranberries into the batter using a teaspoon (they don't have to be completely covered with batter.
- 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 a rack for 10 minutes.
- Enjoy!
Notes
- For the best result, all the ingredients should be at room temperature but these muffins will also turn up fine if the ingredients are cold.
- You can also use roasted pumpkin chunks instead of pumpkin puree if you have them on hand. You just need to mix all the wet ingredients in a food processor (or use an immersion blender) until smooth, then add dry ingredients and pulse briefly until just combined.
- You can make this recipe with homemade pumpkin puree or canned puree. I would really recommend making your own pumpkin puree - it's so easy to make and the difference in flavor is HUGE. Store-bought pumpkin puree is thicker so if you're using that, add an additional tablespoon of milk to the recipe.
- How to make pumpkin puree: Wash the pumpkin, cut into large chunks. Place pumpkin pieces on a baking sheet lined with parchment paper. Bake for about 20 minutes at 400°F (200°C) or until soft. Scoop out the seeds (you can discard seeds and skin) and puree the flesh until smooth. A have a separate detailed post with photos about that: how to make pumpkin puree.
- Measuring the flour: 1 cup of flour can weigh 120-150g, depending on how you’re filling your cup. I’m using the “spoon and level method” so 1 cup of flour in my recipes weighs 125g. If you are measuring your flour by dipping the measuring cup in the flour container it is very possible that your cup of flour will weigh 140-150g. Adding too much flour will result in dry muffins so please use my method of measuring flour or use a kitchen scale for a perfect result every time.
- To correctly measure the flour, you need to:
- Fluff the flour by stirring it in the bag/flour container with a spoon.
- Spoon the flour and sprinkle it into your measuring cup.
- Sweep off the excess flour with the back of a knife.
- If you want to decorate these muffins for Halloween, you can make a spiders' web design with cocoa icing. The instructions can be found in the body of the post.
- You can omit the cranberries and make just plain pumpkin muffins.
- Don't try to add more fresh cranberries to the batter - the muffins would be too tart.
- Calories count = 1 muffin (1/10 of the recipe). This is only an estimate!
Nutrition
Calories: 247kcal