Tuesday, October 6, 2015

Pumpkin Cranberry muffin recipe

These autumn-inspired muffins are perfect for breakfast, merenda or brunch. Loaded with dried cranberries, pumpkin, and bright orange flavors, they're extra delicious split and topped with cream cheese or your favorite jam. Just in time for the season. Try my Chestnut Muffin recipe too.

1/2 cup dried cranberries
juice from 1 large orange
2 cups all-purpose flour
2/3 cup granulated sugar
1 tablespoon pumpkin spice blend
2 teaspoons baking powder
1/2 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, melted
1/2 cup pure pumpkin puree
1/2 cup whole milk
2 large eggs
1 teaspoon orange zest
brown sugar, for sprinkling

1.) Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners and lightly coat with cooking spray.
2.) Combine the cranberries and orange juice in a small saucepan and heat until the orange juice is warm. Set aside to let the cranberries plump, about 5 minutes, then drain off the juice.
3.) Whisk the flour, granulated sugar, pumpkin pie spice, baking powder and 1/2 teaspoon salt into a medium bowl and set aside.
4.) Whisk together the butter, plumped cranberries, pumpkin puree, milk, eggs and orange zest in a large bowl.
5.) Add the flour-spice mixture to the pumpkin mixture and gently fold the batter together until it is just combined (it's ok if there are a few lumps).
6.) Divide the batter evenly among the prepared muffin cups and sprinkle the top of each muffin generously with the brown sugar.
7.) Bake until golden brown and a toothpick inserted in the center comes out clean, 20 to 24 minutes. 8.) Cool the muffins in the pan for a few minutes before transferring to a wire rack to cool completely.

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