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pumpkin cran-raisin muffins

BakinTime avatar
Recipe by
Beth M.
@BakinTime
M.V. Island, MA

I work part-time for five months of the year, and to start the day I love muffins and coffee as soon as I get up. These are my creation. Adjust the amount of cranberries and raisins to suit your tastes. Someone might like a streusel topping. I like "less-sweet" muffins, so I left them plain on top.

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yield 12 (if one per person)
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For pumpkin cran-raisin muffins

  • 1 c
    a/p flour
  • 1/2 c
    whole wheat flour
  • 1 Tbsp
    baking powder
  • 1 tsp
    cinnamon
  • 1/2 tsp
    ground ginger
  • 1/4 tsp
    ground cloves (optional)
  • 1/2 c
    light brown sugar
  • 1 c
    canned, pure pumpkin, all natural
  • 1
    whole egg, beaten
  • 1 c
    fat-free milk
  • 1/2 c
    chopped, fresh cranberries
  • 1/2 c
    raisins
  • 1 Tbsp
    safflower oil

How To Make pumpkin cran-raisin muffins

  • 1
    Measure first seven ingredients and place in a large mixing bowl. Blend thoroughly.
  • 2
    In another bowl, measure the remaining six ingredients, and stir well.
  • 3
    Combine the two mixtures.
  • 4
    Preheat the oven to 425 degrees. Spray muffin tin with non-stick oil. Makes one dozen medium size muffins.
  • 5
    Spray an ice cream scoop with oil also; and measure the batter into muffin tin.
  • 6
    Bake muffins for twenty-five minutes. Cool on a rack and loosen muffins while hot.
  • 7
    Optional: pecans or walnuts could be added to batter.
  • 8
    Optional: Spices could be varied, I might use nutmeg next time in place of ground cloves.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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