cranberry jumbo muffins
These muffins are moist and you can taste all spices and the tanginess from cranberries. Breakfast, brunch or dessert.... it’s your choice!
prep time
30 Min
cook time
35 Min
method
Bake
yield
6 jumbo muffins
Ingredients
- 2 large eggs
- 1 3/4 cups sugar
- 1 cup canned pumpkin pure
- 1/2 cup unsalted butter, melted and cooled
- 2 cups fresh/frozen cranberry, chopped or quartered
- 1 tablespoon all purpose flour
- DRY INGREDIENTS:
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
How To Make cranberry jumbo muffins
-
Step 1Preheat the oven to 400°F. Line jumbo muffin pan with muffin liners or spray muffin pan with oil cooking spray if not using muffin liners.
-
Step 2In a medium bowl, combine dry ingredients. In a separate bowl, coat cranberries with 1 tablespoon flour. Set aside.
-
Step 3In another bowl, beat eggs and sugar with electric mixer in high speed until creamy. Add pumpkin pure and melted butter, mix well.
-
Step 4Lower the mixer speed, add the dry ingredients until well combined. Fold the cranberries into the batter and stir with spatula.
-
Step 5Fill muffin liners 3/4 full, transfer muffin pan into the oven and bake for 30 to 35 minutes.
-
Step 6Let the muffins cool completely by placing the muffin pan to a cooling rack.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Breakfast
Method:
Bake
Culture:
American
Ingredient:
Flour
Keyword:
#cranberrymuffins
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