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Nov 19 2014

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Recipe: Pumpkin Cranberry Breakfast Muffins – The Garage Plan Shop

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Pumpkin Cranberry Muffins

Here’s a muffin recipe that uses two of Thanksgivings favorite flavors. I like to serve them warm for breakfast as a preview of the goodies to come. And remember, since they are muffins, you don’t have to mix them to death, a few lumps in the batter is okay.

 

Pumpkin Cranberry Muffins

 

2 cups flour

¾ cup brown sugar

2 tsp baking powder

¼ tsp baking soda

½ tsp salt

1 ½ tsp pumpkin pie spice

1 cup pumpkin puree

2 lightly beaten eggs

½ cup melted butter

¼ cup buttermilk

2 tsp vanilla

1 cup dried cranberries

1 cup chopped pecans

 

Mix the dry ingredients together in a bowl. In another bowl mix together the pumpkin, eggs, butter, buttermilk and vanilla. Then gradually beat in the dry ingredients. Stir in the cranberries and nuts. Fill greased muffin tins ¾ full. Bake at 350 degrees for 20-25 minutes. Makes approximately 12 muffins.

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