"These Quick Cranberry Pumpkin Muffins are a delightful blend of autumn flavors, combining the rich, spiced taste of pumpkin with the tart sweetness of cranberries. Perfect for a cozy breakfast or an afternoon snack. Enjoy these muffins warm or at room temperature, and store any leftovers in an airtight container for up to 3 days. How to make Cranberry Pumpkin Muffins Ingredients:"
"Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix. Gently fold in the cranberries. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely."
Cranberry Pumpkin Muffins combine all-purpose flour, granulated and brown sugar, leaveners, warm spices, canned pumpkin puree, vegetable oil, eggs, vanilla, and cranberries. Dry ingredients are whisked, wet ingredients are mixed separately, then combined gently to avoid overmixing. Cranberries are folded in and batter is spooned into a lined or greased muffin tin about three-quarters full. Muffins bake at 375°F (190°C) for 18–22 minutes until a toothpick comes out clean. Muffins cool five minutes in the tin before finishing on a rack. Leftovers keep in an airtight container for up to three days. Any muffin recipe can be adapted into a loaf with minor time and temperature adjustments.
Read at Alternative Medicine Magazine
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