I think we can all agree, there’s just nothing like Mom’s home cookin’. It just tastes better, doesn’t it? For that reason I’ve asked my Mom to submit some of her favorite recipes for me to share with y’all each Monday. Let’s get cooking in the kitchen with Mom!
Pumpkin Muffins are always a welcome site in Mom’s kitchen, especially this time of year! But sometime you have to add a little something extra to change it up a bit, and that’s where these Pumpkin Cranberry Muffins come in. They’re full of pumpkin-y goodness, perfectly complimented by the tart, sweet cranberries which give these muffins some real depth in flavor. They’re super easy to make, and they’re asy to grab and go, which means they’re the perfect solution to needing a breakfast on the go. I like them best with a little butter and strawberry jam – yum! Enjoy!
- ½ cup dried cranberries
- Juice from 1 large orange
- 2 cups all-purpose flour
- ⅔ cup granulated sugar
- 1 tablespoon pumpkin spice blend
- 2 teaspoons baking powder
- ½ teaspoon fine salt
- 1 stick (8 tablespoons) unsalted butter, melted
- ½ cup pure pumpkin puree
- ½ cup whole milk
- 2 large eggs
- 1 teaspoon orange zest
- Turbinado sugar, for sprinkling
- Preheat the oven to 350 degrees F.
- Line a 12-cup muffin pan with muffin liners and lightly coat with cooking spray (it really helps so that the paper liners don’t stick to the muffins).
- Combine the cranberries and orange juice in a small microwave safe bowl, cover the bowl with plastic wrap and poke a small hole to vent.
- Microwave until the orange juice is warm, about 1 minute.
- Set aside to let cranberries plump, about 5 minutes, then drain off juice.
- Whisk flour, granulated sugar, pumpkin pie spice, baking powder and ½ teaspoon salt into medium bowl and set aside.
- Whisk together the butter, plumped cranberries, pumpkin puree, milk, eggs and orange zest in a large bowl.
- Add the flour-spice mixture to pumpkin mixture and gently fold the batter together until it is just combined.
- Divide the batter evenly among the prepared muffin cups and sprinkle the top of each muffin generously with the turbinado sugar.
- Bake until golden brown and a toothpick inserted in the center comes out clean, 20 to 24 minutes.
- Cool the muffins in the pan for a few minutes before transferring to a wire rack to cool completely.