Get ready to embrace the cozy flavors of fall with these Spiced Pumpkin and Cranberry Muffins. Perfect for a chilly morning or a mid-afternoon snack, these muffins combine warm spices, the sweetness of pumpkin, and the tart zing of cranberries. A delightful treat that’s both comforting and flavorful!
The foundation of these muffins is all-purpose flour, which provides structure. Both granulated sugar and brown sugar are used for sweetness, with brown sugar adding a touch of molasses flavor. Baking soda helps the muffins rise. A pinch of salt balances the flavors. The warm spices — cinnamon, nutmeg, cloves, and ginger — create a cozy aroma and taste. Eggs add richness and help bind everything together. Pumpkin puree not only flavors but also moistens the muffins. Vegetable oil keeps them tender, while orange juice adds a subtle citrus note. Dried cranberries contribute a tartness that complements the sweetness. Finally, vanilla extract enhances all the flavors.
These muffins pair beautifully with a dollop of whipped cream or a spread of cream cheese. For a full fall-inspired breakfast, serve alongside a warm cup of chai tea or spiced apple cider. They also make a great addition to a holiday brunch spread.
First off, preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. This ensures the muffins don't stick and makes cleanup easier. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, and all those lovely spices. This dry mixture forms the base of your batter.
Next, in a separate bowl, beat the eggs. Once they're well-mixed, stir in the pumpkin puree, vegetable oil, orange juice, and vanilla extract. Make sure everything is well combined, which helps create a smooth batter.
Now, gradually add the wet ingredients to the dry ingredients. Stir gently, aiming for a batter that’s just combined. Overmixing can make the muffins tough, so go easy. Fold in the dried cranberries, ensuring they’re evenly distributed without being too aggressive.
Divide the batter evenly among the prepared muffin cups. Fill each about three-quarters full—this gives them room to rise without overflowing. Pop the tray into your preheated oven and bake for 20 to 25 minutes. You'll know they're done when a toothpick inserted into the center comes out clean.
Once baked, let the muffins cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely. This helps prevent the bottoms from getting soggy.
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