Pumpkin Cranberry Muffins

These are delicious right out of the oven:

And if you like them steaming hot…they’re even more delicious with butter:

This recipe is also perfect for those mini loaf pans.  It makes a fantastic holiday gift.

This recipe made 20 cupcakes + 4 mini loaf pans.

As promised, a recipe for DELICIOUS Pumpkin Muffins:

Pumpkin Cranberry Muffins (or bread)

3 cups flour
5 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2  teaspoons salt
3 cups sugar
1 (15oz.) can pumpkin
4 eggs
1 cup vegetable oil
1/2 cup orange juice
1 cup cranberries (I used craisens)
Preheat oven to 350
grease and flour pans (I just used paper cupcake holders)
In large bowl mix together flour, pie spice, baking soda, and salt
In large mixing bowl combine sugar, pumpkin, eggs, oil, and orange juice and beat until just blended – and pumpkin mix to flour mixture, stir until JUST moistened. Fold in cranberries.  Spoon batter into pans.
Bake for 30-35 minutes
Cool completely on a wire rack.
Note:  For the mini loafs, I cooled the oven to 325 and baked them for 65-70 minutes.


Love, Christie

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