I decided on one from my newest cookbook, Fresh Every Day by Sara Foster. I really like the cookbook and wish that I could spend more time cooking "real" food from it! Maybe one day, just not right now. Everything has it's season...including pumpkin. SO, I picked out a pumpkin muffin recipe and started. YUM! These were really good muffins. I changed just a little bit...the recipe below is with my changes. Because of the pumpkin and cranberries, this is a great recipe for Sweetnick's ARF Tuesday. Stop by and check out the other great recipes.
Pumpkin Muffins3 cups AP flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1 cup sugar (I think I used a bit less)
4 Tablespoons unsalted butter, melted (originally six...I did this on accident)
2 large eggs 15 oz pumpkin puree (1 1/2 cups)
1 cup milk
1 cup dried cranberries
1/2 cup white chocolate chips
Preheat the oven to 375 degrees F. Spray muffin tin* with cooking spray. Stir the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a large bowl. In a separate bowl, stir the sugar, butter, and eggs together. Stir in the pumpkin puree, milk, and raisins and chips. Pour into the bowl with the flour miture. Stir until the dry ingredients are just moistened - be careful not to overmix. 
Scoop batter into the muffin tins using a 1/3 cup measure. Bake for 25-30 minutes...I think I actually cooked mine for around 22 minutes. Allow the muffins to cool for a few minutes in the tin before removing them.
*This says it makes 12 large muffins, but I got 12 regular sized muffins, 12 mini-muffins, and 6 muffin tops. Maybe I just didn't fill the tins enough, but I still would have gotten more than just 12.
14 comments:
Well, I do love all things pumpkin. I like the use of the cranberries.
Mmmm... these look so good! The recipe has no added sugar at all? Wow! Super healthy muffins to boot! : )
yum! funny how a little mistake (reducing the butter) made no difference in taste but also made them healthier! :)
I love pumpkin as well. I have been going crazy with it this year! These muffins sound wonderful!
These are good muffins! You have to try the pumpkin cookies too- I don't remember what they're called, but they have white chocolate in them too. They're a softer cookie, but not super sweet like a lot of cookies. We used them for ice cream sandwiches, but they're a great cookie straight up too.
I love pumpkin season. I used to live near Morton, Ill., which is the pumpkin capitol of the world and has a festival for it.
Peabody - They are the perfect dried fruit!
Sharm - Oooop! I left out the sugar...too bad. However, this is the kind of muffin that probably would cook fine with the use of a sugar replacement.
Nut.ella - Don't you love that...and you don't even notice.
Deborah - I know there will be more to come from me!
Erika - I've already got my eye on those for Thanksgiving!
Kelly - Wow! That must have been fun. I can honestly say that I've never had fresh pumpkin.
Dear Claire,
Thanks for droping by my blog. First time here at urs and already I am in love with ur Muffins. Wish I cud made such nice and moist ones..:)
I just love pumpkin and those muffins look great. I don't think I'd think of putting white chocolate and dried cranberries in there but that sounds like a great combination!
Siri - I'm sure you could do it! THe pumpkin really adds moisture...try it some time.
Alisha - I LOVE the combo of cranberries and white chocolate. The tart of the cranberries go perfectly with the clean sweet of the chocolate. Mmmm!
Mmm, those look delicious! I love the flavor combinations, I've been working on a recipe with a similar use of spices and flavors that I hope to post soon. :)
Ari (Baking and Books)
Those pumpkin muffins look soooo tasty! Did you see the pumpkin waffles on Smitten Kitchen the other day? They are calling my name!
Delicious and so seasonal! Love you photos, too.
These look good, don't think I would have thought to use cranberries with pumpkin, sounds good!
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