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Pumpkin Cranberry Walnut Muffins

Lisa Bonny
These muffins are the perfect combination of fall flavors - juicy cranberries, earthy walnuts and smooth pumpkin.
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12 muffins

Ingredients
  

  • 3/4 c. milk whole is best
  • 1/4 c. canola or vegetable oil
  • 1 egg
  • 3/4 c. granulated sugar
  • 3/4 c. pure pumpkin NOT pie mix
  • 1 tbsp. aluminum-free baking powder
  • 2 tsp. cinnamon
  • 1/4 tsp. cloves
  • pinch nutmeg
  • 2 c. all-purpose flour
  • 1 c. dried cranberries
  • 3/4 c. chopped walnuts

Instructions
 

  • Preheat oven to 425 degrees. Line a 12-cup muffin tin with paper liners and spray with baking spray.
  • In a large bowl, stir together milk, oil and egg with granulated sugar.
  • Add in pure pumpkin and mix well.
  • Sprinkle baking powder, cinnamon, cloves and nutmeg over top of wet ingredients and mix briefly.
  • Whisk flour in; 1 cup at a time.
  • Stir in cranberries and walnuts.
  • Divide batter among 12 muffin cups.
  • Put the muffin tin in the preheated 425 degree oven. Immediately turn the temperature down to 400.
  • Bake at 400 degrees for 17-20 minutes. To check for doneness, touch the muffin top lightly. If it springs back, it is done.
  • Remove muffins from the oven. Let cool briefly before serving.
Keyword fall muffins, muffins, muffins recipe, pumpkin cranberry walnut