Pumpkin Cranberry Muffins

I like keeping a seasonal muffin or quick bread recipe in my back pocket for the lazy Sunday morning or occasional house guest. A recipe that pulls together quickly, and ingredients easily found in my pantry on any given day.

Usually my go-to is a classic Chocolate Chip Banana Bread, but during the Fall I enjoy baking Pumpkin Cranberry Muffins. I stash away a few extra cans of pumpkin puree just for when the mood strikes!

In this recipe, pumpkin plays the role of mashed banana bringing the flavor base as well as keeping the muffins nice and moist! The dried cranberries and white chocolate chips add a little special intrigue and texture to the muffin.

Pumpkin Cranberry Muffins

Ingredients

· 2 eggs

· 1 cup pumpkin puree

· ¾ cup sugar

· ¼ cup vegetable oil

· 1 tsp vanilla extract

· ¾ cup whole milk

· 2 cups flour

· 2 tsp baking powder

· 2 tsp baking soda

· ¼ tsp salt

· 1 tsp cinnamon

· ½ tsp ground ginger

· ¼ tsp ground clove

· ¼ tsp ground nutmeg

· ½ cup dried cranberries

· ½ cup white chocolate chips

· Raw sugar

Preheat oven to 350F. Line a muffin pan with paper cups or parchment. Grease the paper.

In a large bowl, whisk together eggs, pumpkin, sugar, oil, extract, and milk. Mix in flour, baking powder, baking soda, salt and spices. Fold in cranberries and white chocolate chips.

Using a 2in cookie scoop, drop 2 scoops of the batter into each muffin cup. Smooth the surface. Sprinkle raw sugar over the top of each muffin. Bake for 25-30 minutes until an inserted toothpick comes out clean.

Makes 18 muffins

Notes

These muffins are best enjoyed warm from the oven. Don’t skip the raw sugar – this creates a really delicious crust over the muffin top.

Gluten Free Friendly!

Substitute flour for Cup4Cup GF Blend.