Wednesday, October 24, 2012

Pumpkin Cranberry Muffins

I love this recipe for a few reasons. 1) It's delicious! The muffins are moist without being sticky and the flavor is amazing. 2) Without having to double the recipe it makes a lot of muffins; it's nice to put the extras in the freezer. 3) Unlike some recipes it uses a whole can of pumpkin so you don't have to figure out what to do with the leftovers.

Pumpkin Cranberry Muffins
 Print Recipe
Yields: 24-30 muffins
Source: Ocean Spray

2 cups flour
1 cup whole wheat flour
1 T + 2 tsp pumpkin pie spice
2 tsp baking soda
1 1/2 tsp salt
2 cups sugar
15 oz can pumpkin
2 eggs
1 ripe banana, mashed
1/2 cup oil
1/2 cup applesauce
1/2 cup juice (I've used apple and pineapple)
1 cup dried cranberries

   1.  Combine flour, pumpkin pie spice, baking soda, salt and sugar. Add pumpkin, eggs, banana, oil, applesauce and juice; mix until just moistened. Gently fold in cranberries.
   2.  Fill muffin tins; bake at 350 for 18-20 minutes or until a knife inserted comes out clean.

1 comment:

  1. I have to try my hand at making these muffins. My family loves muffins and I love baking. I also like the idea of using different fruits.
    Sounds delicious.