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Average Rating:  
  4.5  / 5,  18 votes


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Pumpkin Muffins

Photo: Mitch Mandel
Here's a fall treat that's a breeze to stir together. Canned pumpkin lets you make and savor these year round.

Ingredients

Serves: Prep:  15min |Cook: 15min |Total: 35min
              

Directions

1.
Preheat the oven to 400°F. Grease a 12-cup muffin pan.
2.
In a medium bowl, combine the flour, baking powder, pumpkin pie spice, baking soda, and salt.
3.
In a large bowl, with an electric mixer on medium speed, beat the butter and sugar for 3 minutes, or until light and fluffy. Beat in the eggs, pumpkin, and milk. Stir in the flour mixture until just combined. Do not overmix. Stir in the cranberries.
4.
Divide the batter evenly among the prepared muffin cups, filling them about two-thirds full. Bake for 12 to 15 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Cool on a rack for 5 minutes. Remove to the rack to cool completely.

Nutritional Facts per serving

CALORIES 222 CAL

FAT 8.9 G

SATURATED FAT 5.2 G

CHOLESTEROL 55.8 MG

SODIUM 220.7 MG

CARBOHYDRATES 32.8 G

TOTAL SUGARS 15.2 G

DIETARY FIBER 1.3 G

PROTEIN 3.7 G
Reviews (9) Find out what people are saying and add your own review
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17 of 17 people found this review helpful, did you? yes | no

1 2 3 4 5 by emmapeep89 9/16/2009

Sooo good! I was worried that the dough was too dry at first, but they ended up being perfectly cakey and moist! Delic ious!

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17 of 17 people found this review helpful, did you? yes | no

1 2 3 4 5 by heikeclark 12/21/2008

very nice - I used brown sugar instead regular sugar and used fresh cooked pumpkin instead of canned... very light and delicious muffins. the cranberries give them just the right sweetness.

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14 of 14 people found this review helpful, did you? yes | no

1 2 3 4 5 by reneerico 10/24/2009

So yummy. I put half whole wheat flour and subbed 1/2 tsp each of cinnamon, ginger and nutmmg for the "pumpkin pie spice." Probably can cut the sugar a bit - they are sweet!

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