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- 23
- October
- 2008
Pumpkin Cranberry Muffins
These muffins require no sales pitch. I will tell you anyway that they are fluffy, flavorful, and easy to make with or without an electric mixer.
Ingredients:
| unsalted butter | 4 ounces | soft |
|---|---|---|
| white sugar | 1 cup | |
| whole large eggs | 2 | at room temperature |
| milk | ½ cup | |
| unbleached all-purpose flour | 2 cups | |
| baking powder | 2 teaspoons | |
| Kosher salt | ½ teaspoon | |
| ground cinnamon | ½ teaspoon | |
| ground cloves | ⅜ teaspoon | |
| ground allspice | ⅜ teaspoon | |
| packed pumpkin puree | ¾ cup | |
| whole cranberries | 1 cup | fresh or frozen |
Procedure:
- Preheat oven to 350º standard / 325º convection.
- Prepare standard-sized muffin tin with grease or papers.
- Combine flour, baking powder, salt, and spices. Whisk to evenly mix. Set aside.
- Cream butter and sugar until well incorporated. You do not need to mix until fluffy and light. With muffins, it's OK (maybe even preferable) to leave the mixture a bit uneven.
- Beat in eggs and milk. Again, don't mix as much as you would if you were making cookies.
- Add flour mixture and, using a rubber spatula, fold gently into wet mixture. Leave some dry spots in the batter.
- Add pumpkin and continue to fold until the batter is mostly even.
- Add cranberries and give the batter one or two more folds.
- Using a measuring cup, large spoon, or portion scoop, fill muffin cups about ¾ full.
- Bake until set: a toothpick or skewer inserted in the center of the muffin will emerge clean. This morning, my batch took 35 minutes to bake.
- Remove pan from oven and allow to cool a few moments before removing muffins.
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