Pumpkin Cranberry Muffins
Muffins can be too dry, too sweet, too boring, and just plain crappy. Not these though! These Pumpkin Cranberry Muffins stay moist and tender for days.
Ingredients
- 400 grams pumpkin puree unsweetened
- 60 millilitres milk
- 60 millilitres oil
- 2 eggs
- 100 grams brown sugar
- 1 teaspoon vanilla
- 1 teaspoons apple cider vinegar or lemon juice or white vinegar
- 120 grams all-purpose flour
- 120 grams whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoons baking soda
- 1 teaspoons salt
- 1 teaspoons cinnamon
- .5 teaspoons ginger ground
- .5 teaspoon cardamom ground, optional
- 50 grams pumpkin seeds toasted, unsalted
- 200 grams cranberries fresh or frozen
Instructions
- Preheat the oven to 350 degrees F
- In a large bowl, whisk together the pumpkin puree, eggs, milk, oil, brown sugar, vinegar, and vanilla until well combined.
- Measure or weigh in the flour, baking soda, baking powder, salt and spices through a sieve. The whole wheat flour might not make it through the sieve, so just dump it in.
- Use a spatula to gently stir the dry ingredients into the wet ingredients until almost combined. Add the seeds and cranberries (or whatever add-ins you're using) and stir until just combined. Do not overmix, or your muffins will be tough.
- Grease or line a 12-muffin muffin tin and scoop the batter in.
- Top with a few extra seeds if you'd like, and bake in preheated oven for 30-35 minutes or until a toothpick inserted into the centre of the muffins comes out clean.
Video
Nutrition
Serving: 1muffinCalories: 213kcalCarbohydrates: 29.4gProtein: 5.1gFat: 8.2gSaturated Fat: 1.1gCholesterol: 28mgSodium: 316mgPotassium: 176mgFiber: 2.8gSugar: 10.1gCalcium: 53mgIron: 2mg
Tried this recipe?Let us know how it was!