Thanksgiving morning I woke up so excited to cook (journey proud) I made these Pumpkin Cranberry Muffins as a breakfast treat for Drew. Earthy, spiced pumpkin muffin body studded with bitter-sweet pops of fresh cranberry. Smeared with soft cream cheese or butter, these make a lovely breakfast for the holiday season, you won’t feel like you are eating dessert.
This recipes works beautifully with Gluten Free baking mix which I used for the batch photographed above. Canned Pumpkin and fresh cranberries are readily available this time of year so make sure you take advantage of this flavor combination while you can.
Pumpkin Cranberry Muffins– adapted from Bon Appetit
Yields 12 large muffins or 16 small muffins
2 cups all-purpose flour (or Gluten Free Baking Mix)
2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 stick unsalted butter, melted and cooled
1 cup packed light brown sugar
1 15 oz can of pure pumpkin
1/4 cup well-shaken buttermilk
2 large eggs
1 teaspoon pure vanilla extract
1 cup fresh cranberries, coarsly chopped
Preheat oven to 400°F with rack in middle. Butter a muffin pan or line with muffin papers. Meanwhile, whisk together flour, baking powder, baking soda, spices, and salt in a large bowl.
In a separate bowl, whisk together butter, brown sugar, pumpkin, buttermilk, eggs, and vanilla. Add to dry ingredients and stir until just combined, then stir in the chopped cranberries.
Divide batter among muffin cups. Bake until a wooden pick comes out clean, about 20 minutes. Cool slightly and serve warm or at room temperature.