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pumpkin cranberry muffins on a rack.

MOIST Pumpkin Muffins With Cranberries

Paula Hingley
Muffins can be too dry, too sweet, too boring, and just plain crappy. Not these though! These MOIST Pumpkin Muffins With Cranberries are where it's at!
4.75 from 4 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Baking
Servings 12
Calories 213 kcal

Ingredients
  

  • 398 grams pumpkin puree one small can
  • 60 millilitres milk 1/4 cup
  • 60 millilitres vegetable oil 1/4 cup
  • 2 eggs
  • 100 grams brown sugar 1/2 cup
  • 1 teaspoon vanilla
  • 120 grams all-purpose flour 1 cup
  • 120 grams whole wheat flour 1 cup
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cardamom optional
  • 50 grams pumpkin seeds optional
  • 200 grams cranberries fresh or frozen (optional)

Instructions
 

  • Preheat the oven to 350 degrees F
  • In a large bowl, whisk together the pumpkin puree, eggs, milk, oil, brown sugar, 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 25-30 minutes.

Video

Nutrition

Serving: 1muffinCalories: 213kcalCarbohydrates: 29.4gProtein: 5.1gFat: 8.2gSaturated Fat: 1.1gCholesterol: 28mgSodium: 316mgPotassium: 176mgFiber: 2.8gSugar: 10.1gCalcium: 53mgIron: 2mg
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