Pumpkin Cranberry Muffins

Makes 12 muffins

2 c. all-purpose flour
3/4 c. brown sugar
2 t. baking powder
1/4 t. soda
1/2 t. salt
2 t. pumpkin pie spice
1 c. canned unsweetened pumpkin puree or baked pureed butternut squash
1/2 c. butter melted
2 eggs, lightly beaten
1/4 c. buttermilk (substitute is add 1t. vinegar to 1/4 milk)
2 t. pure vanilla extract
1 c. dried sweetend cranberries

Make your own Pumpkin Pie spice
4 parts ground cinnamon
2 parts ground ginger
1 part  ground cloves
1 part  ground nutmeg

Preheat oven to 375 degrees. Spray muffins tin .
In a medium size mixing bowl  beat butter and brown sugar, add eggs beat until fluffy. Add buttermilk, pumpkin and vanilla. . Gradually sift in the flour mixture mixing until well blended. Stir in the dried cranberries . Spoon batter into muffin tins about 3/4 full.

Bake in preheated oven until a toothpick inserted comes out clean, 20 -25 minutes. Cool slightly before removing from pans.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

1 thought on “Pumpkin Cranberry Muffins

  1. Wow.. these look terrific! My wife doesn't do gluten or dairy, so I am going to take a run at this using GF flour (From Coquette Creperie down the street), and almond milk… I'll let you know how it comes out.. thanks!

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