These Quick Cranberry Pumpkin Muffins are a delightful blend of autumn flavors, combining the rich, spiced taste of pumpkin with the tart sweetness of cranberries. Perfect for a cozy breakfast or an afternoon snack. Enjoy these muffins warm or at room temperature, and store any leftovers in an airtight container for up to 3 days.
How to make Cranberry Pumpkin Muffins
Ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or dried cranberries
Directions:
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease with cooking spray.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
- In a separate bowl, combine the pumpkin puree, vegetable oil, eggs, and vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix.
- Gently fold in the cranberries.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these muffins warm or at room temperature, and store any leftovers in an airtight container for up to 3 days.
How To Convert Muffins into Bread
Almost any muffin recipe can be converted into a loaf of bread if desired. Usually you can use the exact same ingredients and only need to make a few minor adjustments to oven temperature and cook time. A recipe that yields 12 muffins should fill a standard loaf pan. Just like a muffin tin, you should not fill a loaf pan more than 3/4 of the way to avoid spilling in the oven as the batter rises as it bakes.
A good rule of thumb is to at least double the bake time. A loaf will take at least 45 minutes to bake. At the 45 minute marker, take a look through the oven door to see if there is any browning on top. If it is brown on top, take it out, stick a toothpick in the center. If the toothpick comes out clean, the bread is baked!
You may want to lower the oven temperature if changing a muffin recipe into a loaf of bread. Muffins bake faster and don’t dry out because of their size and cook time. A loaf of bread that needs at least twice the bake time may dry out if baked at the same temperature as muffins. Try lowering the oven temp by 15 degrees.
Whether as bread or muffins, this fall recipe is the perfect to enjoy the season.
