The Pioneer Woman Tasty Kitchen
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Cranberry Pumpkin Muffins

4.78 Mitt(s) 9 Rating(s)9 votes, average: 4.78 out of 59 votes, average: 4.78 out of 59 votes, average: 4.78 out of 59 votes, average: 4.78 out of 59 votes, average: 4.78 out of 5

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Level: Easy

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Description

A perfect combination of holiday flavors, spicy pumpkin and tart cranberries marry together in what can only be described as perfect harmony.

Ingredients

  • 1 cup All-purpose Flour
  • 1 cup Whole Wheat Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoons Salt
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoons Ground Ginger
  • ¼ teaspoons Ground Cloves
  • 1 cup Pumpkin Puree
  • 1 cup Sugar
  • 2 whole Eggs
  • ½ cups Vegetable Oil
  • ¾ cups Fresh Or Frozen Cranberries, Chopped

Preparation

Preheat your oven to 400 degrees and line your muffin cups.

In a medium bowl, combine the flours, baking soda, salt and spices together and give them a quick swish with a whisk.

In your mixer, beat together the pumpkin, sugar, eggs and oil until it looks smooth. Then mix in the flour mixture until it’s just combined before stirring in the cranberries.

Divide into muffin cups, about 3/4 of the way up. Or you can be a greedy muffin maker like me and just heap the batter nearly to the top to use it all. Bake about 18-20 minutes, or until done. Let them cool a few minutes in the pan before removing them to a cooling rack.

Note: I like this muffin to be a little on the tart side. If you prefer a sweeter muffin, add 2-3 tablespoons more sugar.

4 Comments

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mrsbeccajones on 3.3.2011

Supper Yummy! The kids and Hubby LOVE to have these bad boys in their lunches. Thank You!

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newchef on 1.5.2011

I was not able to use cranberries because I was out when I went to make this recipe. I did add nuts though, but only to the tops of the muffins. They are gorgeous! I hope to make them with cranberries next time. Thanks for the wonderful recipe.

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shanniebananie on 12.9.2010

I don’t see why that wouldn’t work. You may want to try soaking them a bit to reconstitute them a bit.

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klorsch on 12.9.2010

Would I be able to use Craisins in this recipe?

9 Reviews

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wendywek on 1.3.2014

These are my go-to muffins for fall and winter. Love them. They are easy, quick, and sweet but not too sweet. I use a few more cranberries than called for, but otherwise, I make this as written. Great recipe!

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kender3 on 1.6.2013

Perfectly edible, very pretty, but dull. No one was terribly interested in them.

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esthera on 10.16.2012

This is a fantastic recipe. Great texture, and just the right balance of sweetness and spice. Thank you for sharing!

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wysmom on 1.24.2012

Delish! I will confess that I cheated a bit and used 1 tbl. of pumpkin pie spice instead of the individual spices but I can’t imagine that the original isn’t fab as well! Thanks!

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cass1318 on 11.23.2011

Really good and so easy! I almost gave it 4 mits, but decided these things were really just personal preference: more spice…cinnamon, add some nutmeg, just more. I added extra knowing I liked mine “cinnamon-y” and it still wasn’t enough. And next time I’ll go with more sugar like she said! Also I should say I used only all-purpose flour. And mine only needed to bake for 15 min. Overall though, great muffins, even better the next day!!

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