Cranberry Pumpkin Muffins

 

Ingredients

• 2 cups all-purpose flour
• ¾ cup packed brown sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ¼ teaspoon baking soda
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground cloves
• ⅛ teaspoon ground nutmeg
• 1 cup canned unsweetened pumpkin puree
• ½ cup unsalted butter, melted and cooled slightly
• ¼ cup buttermilk
• 2 eggs, lightly beaten
• 2 teaspoons vanilla extract
• 1 cup dried, sweetened cranberries

Instructions

1. Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.
2. In a mixing bowl, whisk together the flour, brown sugar, baking powder, cinnamon, salt, baking soda, ginger, cloves, and nutmeg.
3. In a separate bowl, whisk together the pumpkin puree, melted butter, buttermilk, eggs, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the dried cranberries.
5. Fill the prepared muffin cups about 3/4 full with batter.
6. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Tips

• For a more flavorful muffin, toast the pumpkin seeds before using them.
• You can substitute dried cherries, raisins, or chocolate chips for the dried cranberries.
• Serve the muffins warm or at room temperature.