We know spring is less than two weeks away, but this cranberry and pumpkin muffin recipe from Stacey Cole, food service director at Friendship Health and Rehabilitation Center, can be a tasty treat any time of year. Cook up a batch for some comforting bites during this rainy week or save it for this year’s fall and winter menu.
Cranberry and Pumpkin Muffin
Ingredients:
2 cups all purpose flour
¾ c brown sugar (packed)
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 c canned pumpkin (unsweetened)
2 eggs (lightly beaten)
½ c melted butter
¼ c buttermilk
2 teaspoons vanilla extract
1 c dried cranberries
Directions: Pre-heat oven to 400 degrees F.
Grease or place paper muffin cups in a 12 cup muffin tin Mix all dry ingredients together in a mixing bowl Beat the pumpkin, eggs, butter, buttermilk, and vanilla together in a separate bowl. Gradually mix in the flour mixture into the pumpkin mixture until well blended. Stir in cranberries until evenly blended. Spoon the batter into muffin tins until about ¾ full.
Bake for 20-25 minutes (you can also insert a toothpick in the middle of a muffin and if it comes out clean, they are done) Let the muffins cool for 3-5 minutes. Serve warm or at room temperature
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