Friday, March 30, 2012

Pumpkin Cranberry Muffins

I'm usually pretty good at remembering to come up with something for breakfast each week. I need something portable that I can eat at work and since my doctor has told me my cholesterol is slightly high, I've tried to stay away from bagels and cream cheese. Well, one Sunday I realized I didn't plan anything for breakfast. I had no interest in going back to the grocery store so whatever I was going to eat for the week would have to come from what was in the pantry.

I remembered pinning something with Meyer Lemons on Pinterest a few days before and off I went to see exactly what that recipe was. Before I could get there, I was stopped by a Pumpkin Cranberry Muffin recipe. While this is a perfect combination for fall, I still have quite a bit of pumpkin puree in the pantry and since I had all of the other ingredients, I decided to go for it.


Pumpkin Cranberry Muffins
Source: My Recipes
Servings: 12 muffins
Printer Friendly 

Ingredients:
    • 2 eggs
    • 1 1/2 cups pumpkin puree
    • 1 cup sugar
    • 3/4 cup buttermilk
    • 1/4 cup brown sugar
    • 2 tbs. canola oil
    • 2 cups all purpose flour
    • 1 tsp. baking soda
    • 1/2 tsp. baking powder
    • 1/2 tsp. cinnamon
    • 1/2 tsp. ground ginger
    • 1/2 tsp. pumpkin pie spice (optional)
    • 1/2 tsp. salt
    • 1 cup dried cranberries

Directions:
1. Preheat oven to 375. Generously spray a muffin pan with non-stick cooking spray.
2. Measure out the buttermilk and whisk together with eggs in the measuring cup. In a medium sized bowl, combine the pumpkin puree, sugar, brown sugar and canola oil. Whisk the buttermilk and egg mixture into it until fully combined.
3. In a separate bowl, combine the flour, baking soda, baking powder and spices. Pour the wet mixture into the dry and stir until combined. Fold in the cranberries.
4. Fill each muffin tin almost to the top. Bake for 20-25 minutes.

I got sidetracked and forgot to check my muffins at 20 minutes when I'm assuming they would have been done and a nice golden color. So even though they're a bit darker than I wanted, they still have a good flavor. The pumpkin flavor is much stronger than the cranberries and I did feel like the cranberries were getting stuck in my teeth. I think this may actually be better with fresh cranberries.  


 

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