Pumpkin Cranberry Muffins
These moist, delectable muffins taste like autumn! Pumpkin, spices and fresh cranberries all combine for a muffin that is literally bursting with fall flavors. They are also very easy to make; no mixer required! I got this recipe from a cookbook I picked up in Vermont, and not long after, discovered my mother's new "favorite" quick bread was the same recipe! The final vote for this muffin was cast by cafe customers; this was a best seller!
Equipment needed: #10 Scoop Food chopper Muffin Pans 4 Quart Mixing Bowl
1 1/4 cups sugar
3/4 teaspoon salt
1 3/4 cups unbleached flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon grated nutmeg
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup water
1/3 cup vegetable oil
1 teaspoon vanilla
2 large eggs
1 cup canned pumpkin
3/4 cup chopped fresh cranberries (I use a chopper and can even chop them frozen when I can't get fresh!)
1/2 cup pecans or walnuts, chopped
Preheat the oven to 350-degrees. Spray the cups and top of 24 standard-sized muffin cups, or line with paper liners, then spray the top of the tin lightly.
Mix together the sugar, salt, flour, baking soda, baking powder and spices in a large bowl.
In a separate bowl beat together the water, oil, vanilla ,and eggs until well combined. Stir in the pumpkin and mix well.
Add the wet ingredients to the dry ingredients; mix gently but thoroughly until well-combined. Fold in the cranberries and nuts.
Fill the muffin tins about 1/2 full. (Using a #10 scoop insures all of the muffins will be the same size. If you have additional batter, fill more muffin tins or mini-loaf pans. Don't over-fill the muffin tins.)
Bake for 15 minutes, rotate the pans and bake for 5 more minutes. Check for doneness with a cake tester or tooth pick in the center of a muffin. Bake until the pick comes out clean.
Cool in the pans for 5 minutes, then remove to a cooling rack to finish cooling.
