Spiced Pumpkin and Cranberry Muffins

A delightful twist on classic pumpkin muffins, these Spiced Pumpkin and Cranberry Muffins are perfect for fall gatherings and cozy mornings. Enhanced with cranberries and aromatic spices, they are a must-try treat for the seasonal baking enthusiast.

Prep time: 15 minutes
Cook time: 25 minutes
Serves: 12

Ingredients

1 3/4 cups all-purpose flour

1 cup granulated sugar

1/2 cup packed brown sugar

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

2 large eggs

1 cup canned pumpkin puree

1/2 cup vegetable oil

1/4 cup orange juice

1 cup dried cranberries

1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.

3. In another bowl, beat the eggs and then stir in the pumpkin puree, vegetable oil, orange juice, and vanilla extract until well combined.

4. Gradually add the wet mixture into the dry ingredients, stirring until just combined.

5. Fold in the dried cranberries gently to ensure even distribution.

6. Divide the batter evenly among the prepared muffin cups, filling them about three-quarters full.

7. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

8. Allow muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Storage

Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Reheating

To reheat, wrap muffins in a slightly damp paper towel and microwave on medium power for 15-20 seconds.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.