Cranberry-Pumpkin Muffins

I had a recipe request for these muffins after their photo appeared in a post a few days ago. When I made them I was going off two separate recipes, but I do remember what I did, so I wrote it out and am posting it here. Normally my rule is to make a recipe at least twice before posting it here, but I’m throwing caution to the wind today. It’s a pretty basic muffin recipe and hopefully there’s not much that could go wrong! Let me know how you go with it!

Also, the above photo shows these muffins with homemade cranberry sauce on the tops, which is not in the recipe. (With the sauce, they were maybe a little too cranberry — but feel free to add it!)

Cranberry-Pumpkin Muffins

Makes 12 muffins

1 1/2 cups whole wheat flour

3/4 cup sugar (I like rapadura)

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp ground ginger

1/2 tsp cinnamon

1/4 – 1/2 tsp allspice

1 cup pumpkin puree

2 eggs

1/4 cup butter or coconut oil, melted

1 cup whole cranberries (fresh or frozen)

***

Preheat oven to 350°.

Mix all the dry ingredients together in a bowl.

Mix all the wet ingredients together in another bowl, except for the cranberries. (If you’re using coconut oil it helps to have the rest of the wet stuff at room temperature so that the melted coconut oil won’t solidify when it comes into contact with the other stuff.)

Combine dry and wet, taking care not to over-mix. Then when they’re incorporated, mix in the cranberries.

Fill muffin cups nearly all the way to the top.

Bake for about 20-30 minutes OR until a toothpick stuck into the center of a muffin comes out clean.

*****