Pumpkin, Cranberry, and Pecan Muffins

We were having friends over for a playdate after school, so my son and I made these pumpkin, cranberry, and pecan muffins for an afternoon snack. This Betty Crocker recipe was simple to make and created light, fluffy, and tasty muffins. I loved the spicy cinnamon, tart cranberries, and crunchy pecans. This easy pumpkin muffin recipe was a huge hit with all of us, except one child who didn’t like cranberries or pecans. Oh well, you can’t win them all.

Pumpkin, Cranberry, and Pecan Muffins

Ingredients:

• 2 cups of flour
• ¾ cup of sugar
• 3 tsp baking powder
• 1½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp salt
• 1 cup canned pumpkin (not pumpkin pie filling)
• ½ cup of vegetable oil
• 2 eggs
• ½ cup dried cranberries
• ½ cup chopped pecans
• Coarse sugar

How to Make Pumpkin, Cranberry, and Pecan Muffins

Preheat the oven to 400 degrees. Coat a muffin tray with cooking spray.

Mix the flour, sugar, baking powder, cinnamon, ginger, and salt in a large bowl.

Stir in the pumpkin, oil, eggs, cranberries, and pecans. Mix until just combined.

Divide batter evenly between the muffin cups.

Sprinkle coarse sugar evenly over batter in each cup.

Bake in the oven for 20-23 minutes or until a tester inserted in the middle of the muffin comes out clean.

Cool on a wire cooling rack. Enjoy.

Pumpkin, Cranberry, and Pecan Muffins

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Course: Breads and Muffins

Cuisine: American

Servings: 12

Author: Pam - For the Love of Cooking

Equipment

• Muffin Tin
• Wire Cooling Rack

Ingredients

• 2 cups of flour
• ¾ cup of sugar
• 3 tsp baking powder
• 1½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp salt
• 1 cup canned pumpkin not pumpkin pie filling
• ½ cup of vegetable oil
• 2 eggs
• ½ cup dried cranberries
• ½ cup chopped pecans
• Coarse sugar

Instructions

• Preheat the oven to 400 degrees. Coat a muffin tin with cooking spray.
• Mix the flour, sugar, baking powder, cinnamon, ginger, and salt in a large bowl.
• Stir in the pumpkin, oil, eggs, cranberries, and pecans. Mix until just combined.
• Divide batter evenly between the muffin cups.
• Sprinkle coarse sugar evenly over batter in each cup.
• Bake in the oven for 20-23 minutes or until a tester inserted in the middle of the muffin comes out clean.
• Cool on a wire cooling rack. Enjoy.

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