Multiple delicious pumpkin muffin recipes!
Option 1
A favorite, which makes 12 muffins or 2 greased+floured 8" loaf pans. Do not mix the cranberries with the dry ingredients (it will cause spotty flour to persist).
| Ingredients | Step |
|---|---|
| Preheat oven to 350 degrees. | |
| 2 eggs ½ c. oil 1 c. sugar 1 c. pumpkin |
Combine in small bowl. |
| 300 g (2¼ c.) flour 1 t. baking soda 1 t. cinnamon 1 t. nutmeg 1 t. ginger ½ t. salt |
Combine in a large bowl. |
| Pour liquid into dry and stir until just barely moistened, with lots of remaining flour streaks. | |
| 1 c. chopped cranberries | Stir in to batter until flour streaks are just gone. |
| Pour into 12 lined muffin cups, two 8" loaf pans, or an 8x8" square pan. Bake until a toothpick inserted in center comes out clean (between 15-60 minutes, depending on shape). |
Source: Sister Carol
Option 2
An alternative recipe, which I recall as greasier, though reviewing it I'm not sure why I have that sense. This one's spice profile includes cloves, which have a bit of a numbing effect:
| Ingredients | Step |
|---|---|
| 227 g pumpkin puree 1-2 eggs 90 g brown sugar 35 g oil 21 g molasses 2 t. cinnamon ½ t. cloves ½ t. ginger ½ t. salt ½ c. cranberries, dried (opt.) ½ c. nuts (opt.) |
Combine wet ingredients and mix-ins in large bowl. |
| 85 g AP flour 85 g wheat flour 1 t. baking powder ½ t. baking soda |
Combine dry ingredients. |
| Add dry ingredients to wet ingredients. Stir until just combined. Cover and let sit 30 minutes. | |
| Preheat the oven to 400 degrees Fahrenheit. Grease 12 muffin cups. | |
| Bake 12-20 minutes at 400 degrees, until toothpick comes out clean. Capsize the muffins to cool. |
Source: King Arthur Flour, adjusted by me