Thursday, September 22, 2011

Cranberry Pumpkin Muffins

I enjoyed another baking day at my friend Melissa's home again.  She made the Healthier Monkey Muffins yesterday, that I made from my very first blog post!  She didn't have whole wheat flour though so she used all, all-purpose.  They turned out awesome, and her and her kids loved them! I was a little jealous that I didn't make any muffins to bring home while I was over there.  SO...her and I planned another baking day yesterday, just so I could make some muffins! 
I am totally in Fall mode now, and when I think of Fall, I think of PUMPKIN!  I love everything about pumpkin.  It is SO good, and is healthy for you.  I will have many more recipes with pumpkin this Fall.  I haven't tried any savory recipes with it yet, but I plan on it, so we will see what my tummy can't live without. :)  Too bad pumpkin isn't on sale yet in the stores, because I will be clearing the shelves, the grocery stores will love me. :)  I looked all over the Internet last night, and decided on Cranberry Pumpkin Muffins, and the recipe I found here, on Tasty Kitchen. Check that link for the original version. Of course I can't follow a recipe to the tee, so I healthified it, and changed it up a bit.  These muffins are so good, I seriously could not eat just ONE.  Melissa, her two kids, and my husband and I all loved them.  I'm glad I have leftovers! :)
Cranberry Pumpkin Muffins
WOWEE don't those look delicious?!

Prep Time: 5-10 minutes
Cook Time: 20 minutes
Difficulty: Easy
Servings: 18-20 regular sized muffins

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 cup pumpkin puree
  • 1 cup sugar, plus 1Tbls.  I think the extra tbls makes them perfectly sweet.
  • 2 whole eggs
  • 1/2 cup applesauce(natural, no sugar added)
  • 3/4 to 1 cup Craisens(dried cranberries)

In a medium bowl combine flours, baking soda, and salt.
Add in the pumpkin pie spice, cinnamon, and nutmeg.  Stir to combine, and set aside.

In a separate mixing bowl(I was spoiled and used Melissa's Kitchenaid stand mixer, which I have ALWAYS wanted) add in the pumpkin puree.

Add the cup of sugar, plus 1 tablespoon.  The original recipe is for a more tart muffin, but I wanted mine sweet, so make your own judgement if you want that extra tablespoon.

Add the two eggs.

Add the 1/2 cup of applesauce.  I swear you wont miss the oil in this muffin.  I LOVE replacing the oil or butter with applesauce.  You can't even tell there is applesauce in these, and without tasting a difference, you are being easier on your waistline. :)

Mix together, then slowly add the flour mixture.

After you have incorporated all of the flour, add in the cranberries, and stir together with a spoon.

Scoop the batter into greased muffin tins.  I used a 1/4 cup but didn't quite use the whole cup to fill each one. 

Bake at 350 degrees for about 20 minutes.  Mine were done in exactly 20 minutes, but just use a toothpick to check for doneness.

These muffins are too pretty and perfect to only show a couple pictures. :)

They are quite possibly my new favorite muffin.

So moist and perfectly sweet. YUM.  I think I am going to chow one right now! I think you should make this recipe ASAP because you will love it too! Let me know if you do! ENJOY!!
Question of the Day:
What is your favorite muffin recipe??

I have a new love for muffins, and I can't wait to make more, and try to recipes.  If you haven't yet, try the Healthier Monkey Muffins I made on my first post, they are delicious too, for sure!!!
Enjoy the rest of your day! Thanks for reading! Chat tomorrow!


  1. Those sure look tasty!! I'll be making some pumpkin bread sometime this week! I can't wait. I love getting into the fall flavors with my baking :)

  2. They are super tasty!! I can't wait to see your recipe, I love pumpkin bread too. I love fall cooking too. Everything warms the tummy.:)


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