Easy Cranberry Pumpkin Muffins Recipe

Ingredients

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

Instructions

1. Preheat your oven to 400 degrees F (200 degrees C). Prepare a 12-cup muffin tin by lining it with paper liners for easy removal.
2. In a large mixing bowl, combine flour, brown sugar, baking powder, cinnamon, salt, baking soda, ginger, cloves, and nutmeg. Ensure all ingredients are evenly distributed.
3. In a separate large mixing bowl, beat together pumpkin puree, melted butter, buttermilk, eggs, and vanilla until the mixture is well combined. Gradually add the flour mixture to the wet ingredients, then gently stir in dried cranberries until evenly incorporated. Fill each muffin cup about 3/4 full with the prepared batter.
4. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove the muffin tin from the oven and allow the muffins to rest for a few minutes before transferring them to a wire rack to cool. Serve warm or at room temperature for optimal enjoyment.

Nutrition

• Calories: 253 kcal
• Fat Content: 9 g
• Fiber Content: 2 g
• Sugar Content: 22 g
• Sodium Content: 330 mg
• Protein Content: 4 g
• Cholesterol Content: 52 mg
• Carbohydrate Content: 40 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g