Monday, September 21, 2015

Pumpkin-Cranberry Muffins

These autumn-inspired muffins are perfect for breakfast or brunch. Loaded with dried cranberries, pumpkin, and bright orange flavors, they're extra delicious split and topped with cream cheese or your favorite jam.

1/2 cup dried cranberries
juice from 1 large orange
2 cups all-purpose flour
2/3 cup granulated sugar
1 tablespoon pumpkin spice blend
2 teaspoons baking powder
1/2 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, melted
1/2 cup pure pumpkin puree
1/2 cup whole milk
2 large eggs
1 teaspoon orange zest
brown sugar, for sprinkling

1.) Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners and lightly coat with cooking spray.
2.) Combine the cranberries and orange juice in a small saucepan and heat until the orange juice is warm. Set aside to let the cranberries plump, about 5 minutes, then drain off the juice.
3.) Whisk the flour, granulated sugar, pumpkin pie spice, baking powder and 1/2 teaspoon salt into a medium bowl and set aside.
4.) Whisk together the butter, plumped cranberries, pumpkin puree, milk, eggs and orange zest in a large bowl.
5.) Add the flour-spice mixture to the pumpkin mixture and gently fold the batter together until it is just combined (it's ok if there are a few lumps).
6.) Divide the batter evenly among the prepared muffin cups and sprinkle the top of each muffin generously with the brown sugar.
7.) Bake until golden brown and a toothpick inserted in the center comes out clean, 20 to 24 minutes. 8.) Cool the muffins in the pan for a few minutes before transferring to a wire rack to cool completely.

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