Pumpkin Cranberry Muffins

Posted by on Oct 22, 2014 in Breakfast and Brunch | 2 comments

These moist, cake like muffins are sweet and suprisingly simple to make, and are an ideal way to use half a can of Trader Joe’s organic canned pumpkin leaving the other for another sweet or savory baking day.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Simply combine all the wet ingredients. Whisk the dry together;

 

 

 

 

 

 

 

gently fold cranberries into the batter and load the paper liners.

 

 

 

 

 

 

 

Note the Cooking Light recipe suggests baking the muffins for 25 minutes—mine baked up in 15 minutes.

 

 

 

 

 

 

 

Eleven sweet petite pumpkin muffins studded with tart bursts of cranberry were toted off to Bible Study this morning—except this little one who stayed home for MP—Wheee!

 

2 Comments

  1. 10-22-2014

    Hi Peggy good morning!!!! This looks so good I could almost taste it . But no list of ingredients or amounts also could I make a loaf out of this? Thanks Help… 😉 Vinnie

    • 10-23-2014

      Hi Vinnie, I know the link is difficult to see—like a treasure hunt—the link is provided by clicking on the words Cooking Light below the photo of the muffins. Not sure about making it into a loaf. It may be difficult to slice because of the cake like texture.
      xxcoco

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