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The warmly-spiced pumpkin is beautifully complemented by the tang of fresh cranberries. Combine all that with the orange-kissed icing, and Pumpkin Cranberry Muffins are a delightful way to start the day. The recipe easily converts to 2 loaves of quick bread, as well.
Preheat the oven to 350 F. Line muffin pan wells with cupcake wrappers (recipe makes 28 to 30 muffins so line the appropriate number of pans). Lightly spray the inside of the wrappers with baking spray. Or if you prefer to make loaves of bread, grease and flour two 9 x 5 inch loaf pans.
Whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking soda and salt in a large bowl.
Sort through the fresh cranberries and remove any shriveled, soft, or browned berries. Toss the fresh cranberries into the dry ingredients, to coat. Make a well in the center of the bowl.
Place the sugar, pumpkin puree, eggs, canola oil, and orange juice in another bowl, whisking until the ingredients are well combined.
Pour the sugar mixture into the well in the dry ingredients. Fold together with a rubber spatula/scraper until everything is just moistened and incorporated.
Fill each of the prepared muffin cups 2/3 full of batter. Or if you are making loaves of bread, divide batter evenly between prepared loaf pans.
Bake muffins for 18 to 20 minutes (or 60 to 65 minutes for bread) or until a toothpick inserted in the center comes out clean. Cool in pans set on on wire racks for 10 minutes before removing from the pans to cool completely.
Once muffins (or loaves) are completely cool, prepare the icing.
In a small bowl, stir together powdered sugar and orange juice to make a smooth, thick icing. Transfer the icing into a small sandwich bag. Squeeze the icing toward one corner of the bag, and twist the top of the bag closed. Snip a tiny part of the corner filled with icing off of the bag, and then quickly drizzle the icing over the muffins or bread. Allow icing 15 minutes to set before serving.
- Leftover muffins/bread should be stored in an airtight container in the refrigerator.
- I highly recommend not substituting sweetened dried cranberries for the fresh cranberries. The fresh cranberries really make the texture of the muffins/bread, adding a tang and moisture that cannot be achieved with dried fruit. Stock up on cranberries in the fall when they are in season, and stash them in the freezer for later use.
This Low Fat Banana, Date & Nut Bread may be low on fat, but it’s not low on flavor! It’s perfect to enjoy with that morning tea or coffee. This recipe makes two loaves, one to eat now, and one to put in the freezer to enjoy later.
Better than Starbucks makes!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!