Fresh Cranberry Pumpkin Muffins

“From an Ocean Spray Cranberry flyer that I found in my huge collection of saved recipe clipouts. I love cranberries and I love the flavor of pumpkin so of course I love putting the two together in any baked good. Remember, if using fresh cranberries that you've frozen to save for later, do not thaw the frozen cranberries before using - they will turn to mushy.”
READY IN:
40mins
SERVES:
12
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350F and grease or paper line 12 muffin tins.
  2. Combine dry ingredients in a medium mixing bowl.
  3. Combine remaining ingredients in a separate mixing bowl.
  4. Add the wet ingredients to the dry ingredients, mixing just until the dry ingredients are moist (do not overmix).
  5. Fill each muffin cup 2/3rds of the way full with batter.
  6. Bake for 30 minutes or until golden brown.
  7. Cool slightly before removing from tins to cool on a wire rack.

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