Welcome to Day 1 of Pumpkin Week! I’m so excited to be sharing a full week of pumpkin related recipes. We’re going to start off with a muffin that combines two of the most popular flavors at this time of year… pumpkin and cranberry!
I recommend having plenty of pumpkin puree on hand this week so if you like fresh puree, I’d pick up several pumpkins and prep them in one day to save time.
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- 2 c. pumpkin puree
- 3 c. flour
- 2 c. sugar
- 2 t. baking soda
- 1/2 t. baking powder
- 2 t. ground cloves
- 2 t. ground cinnamon
- 2 t. ground nutmeg
- 1 t. ground allspice
- 1 t. salt
- 2/3 c. oil (I used coconut)
- 3 eggs
- 1 c. cranberries
- Preheat your oven to 350 degrees F. Grease your muffin tin or use paper muffin liners.
- In a large bowl, stir together dry ingredients. In a medium bowl, beat together pumpkin, oil and eggs.
- Stir pumpkin mixture into the flour mixture until smooth. Fold in cranberries.
- Scoop batter into your muffin pan/liners until each cup is 2/3 full.
- Bake in oven for 20 to 25 minutes or until toothpick inserted comes out clean.
Now, I didn’t add it to these but if you wanted to, you could add a delicious crumb topping to this muffin or a delectable cream cheese frosting.
Head on over to see Pumpkin Week Day 2, Day 3, Day 4, Day 5, Day 6 and Day 7.
Follow Practical Savings’s board Holiday Foods on Pinterest.
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