Cranberry Pumpkin Muffins

TAMMY WADE

By
@Tammywade

"Ode to the pumpkin muffin"
I hate you pumpkin muffin for making me fat;

I hate you pumpkin muffin for making me spend all my money;

I hate you pumpkin muffin for the time I waste thinking about eating you;

I love you... pumpkin muffin... until tomorrow....


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Comments:

Serves:

12

Prep:

10 Min

Cook:

25 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
If you love pumpkin, this easy muffin recipe is for you. The fall spices blend perfectly with the tart cranberries, sweet apples, and crunchy walnuts. Don't be concerned about the lack of eggs in this recipe. The pumpkin is a great healthy substitute that adds to the overall flavor. Delish!

Note: We tested this recipe using thawed frozen cranberries.

Ingredients

1 pkg
18.25 oz. yellow cake mix
1 can(s)
15 oz. pumpkin
1 tsp
ground cinnamon
1/2 tsp
nutmeg
1/4 tsp
cloves
1 c
fresh or dried cranberries
1 c
apples, chopped
1/2 c
walnuts, chopped
turbinado sugar (sugar made from sugar can extract)

Directions Step-By-Step

1
Preheat oven to 350. Grease or line with paper liner a 12 cup muffin pan.
2
In a large bowl add cake mix, pumpkin, and spices.
3
Mix until blended.
4
Fold in cranberries.
5
Then add apples.
6
Finally, fold in nuts.
7
Spoon equal amounts of batter into muffin tin, filling each almost 1/2 full. Sprinkle tops with turbinado sugar.
8
Bake 20-25 min or until toothpick comes out clean.
9
Let cool and enjoy!

About this Recipe

Course/Dish: Muffins, Sweet Breads
Main Ingredient: Fruit
Regional Style: American
Collection: Fall Food
Other Tag: Quick & Easy