Breakfast Cranberry Pumpkin Muffins
Breakfast Cranberry Pumpkin Muffins recipe
Yield
16 servingsPrep
30 minCook
40 minReady
70 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| 1 ¼ | cups |
sugar
|
|
| 1 ½ | teaspoons |
cinnamon
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ¾ | teaspoon |
allspice
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
butter
|
|
| 2 ½ | cups |
canned pumpkin purée
thick |
|
| 2 | large |
eggs
|
|
| 2 | cups |
cranberries
fresh or frozen |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 7.5 | ml |
cinnamon
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 3.8 | ml |
allspice
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
butter
|
|
| 591 | ml |
canned pumpkin purée
thick |
|
| 2 | large |
eggs
|
|
| 473 | ml |
cranberries
fresh or frozen |
|
Directions
Preheat oven to 350℉ (180℃).
In a large bowl, combine the flour, sugar, cinnamon, baking powder, baking soda, allspice, and salt.
Stir the ingredients to mix them well.
Add the butter, pumpkin, and eggs, strring the ingredients until they are just moist.
Stir in the cranberries.
Spoon the batter into 24 greased muffin cups.
Place the muffin tins in the hot oven.
Bake for 40 min. or until tester inserted in center comes out clean.
