# pumpkin cranberry muffins

Ina Garten (of Barefoot Contessa fame) says it’s important to have a basic muffin recipe in your back pocket. One you can whip up any day that is adaptable for what’s in season.

Well…

…this is not that recipe.

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This is not my basic muffin recipe I switched up to be pumpkin-themed. No, this is just a great basic Pumpkin Muffin recipe. (NOT to be confused with my FAVORITE PUMPKIN MUFFIN RECIPE.) You can use this as your base and add more spices, or maybe some orange zest or marshmallows, but don’t be trying to adapt this for blueberries. That’s another post.

But this is like my last food post, because Pumpkin + Cranberry = Duh!

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The scones I made a few weeks ago proved that this was a winning combination and I started making these muffins last year, so they were a natural choice as a follow-up.

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I love these muffins because they scream pumpkin, are easy to make and, as much as I love my stand mixer, sometimes it’s nice to just stand in a quiet kitchen with a whisk and a bowl and make some magic.

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Unlike my pumpkin chocolate chip muffins which are so dense and rich, these are incredibly light and fluffy, but still m-word and a little chewy. For that I thank the two leaveners, buttermilk and the double sugars. It’s a perfect combo.

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Pumpkin Cranberry Muffins

Source: The Ultimate Muffin Book

2 ½ c. all-purpose flour
¼ c. granulated sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
¼ tsp. nutmeg
½ tsp. salt
2 large eggs, at room temperature
¾ c. dark brown sugar
1 15-oz. can of pumpkin puree (about 1 ½ c.)
½ c. dried cranberries
¾ c. buttermilk
6 Tbs. unsalted butter, melted and cooled
1 tsp. vanilla

Position the rack in the center of the oven and preheat to 400-degrees. Prepare muffin tins with cooking spray or paper cups.

Whisk the flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg and salt in a medium bowl until well combined. Set aside.

In a large bowl, whisk the eggs until lightly beaten, then whisk in the brown sugar. Continue whisking until the mixture is thick and pale brown, about two minutes. Whisk in the pumpkin, cranberries, buttermilk, melted butter and vanilla. Once the mixture is smooth, stir in the dry ingredients until just incorporated. Do not overmix.

Fill the muffin tins three-quarters full. Bake for 22 minutes, or until muffins are dark brown with rounded, cracked tops. A toothpick inserted in the middle should come out with a few moist crumbs attached.

Set the pan on a wire rack to cool for 10 minutes, then remove muffins and allow to cool an additional 5 minutes before serving.

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