Cranberry Pumpkin Muffins
Tart, juicy cranberries enhance the delicate pumpkin flavor of these muffins. Sometimes I dust the tops with powdered sugar to add a little sweetness. —Sue Ross, Casa Grande, Arizona
Ingredients
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 2 large eggs
- 2 cups sugar
- 1 cup canned pumpkin
- 1/2 cup canola oil
- 1 cup fresh or frozen cranberries, chopped
Reviews
Have made these twice in 2 weeks - the first time I halved the recipe and today was the full recipe minus a 1/2 cup sugar. These are a definite keeper.
Yummy!! Will be making again!
This is a really nice muffin recipe. I used more cranberries and reduced the sugar. 2 cups of sugar almost seems like a typo. I used 1 1/2 cups and they were fine. I will try even less sugar next time
One of the best mufifn recipes I've tried. These were delicious! My family keeps asking for them! I only substituted in gluten-free flour for an allergy but they came out perfect.
Made for a womens group at Church today and well received with a couple of changes: used the entire 15oz can of pumpkin (don't like having left-over); ~1-3/4 cup chopped up fresh cranberries; substituted applesauce for oil 1/4 cup for consistency and Splenda. Made 3 mini-loaves
Delicious! I might use a few more cranberries next time.
So good! Loved the sweet and tart flavors. This was a big hit in my house. I will make these again!
These are so delicious. They do not last in my house! I substitute the sugar for 1 C Splenda and 1C unsweetened Apple sauce. Then I top each muffin with a streusel. Makes about 18-20 muffins.
Made these for a fall bake sale and they were a hit!I cut the sugar in half and added some applesauce.
I made these for our weekly ingredient challenge and this week's challenge was pumpkin. It had to be a recipe that we had never tried before. This recipe is average. I would have rated it higher; however, I have a better pumpkin muffin recipe that I enjoy using.