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Cranberry Pumpkin Muffins

Dessert· Recipes· Sponsored· Thanksgiving Recipes

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These Cranberry Pumpkin Muffins are great for Thanksgiving morning!

These Cranberry Pumpkin Muffins are a great make ahead breakfast idea for fall!

Sponsored by Demarle At Home

Fresh cranberries arrived at our local store this week so it’s officially time to break out the autumn recipes.  I find most berry recipes a little sweet for my tastes, but the crisp tart flavor of cranberries is a perfect complement to the sweeter fare found this time of year.  Cranberry compote on waffles is a favorite breakfast of mine, so I thought I would try making a hearty cranberry breakfast muffin.  This also gives me the opportunity to try out our new Flexipan Muffin Tray.  These Cranberry Pumpkin Muffins are a great make ahead breakfast for fall!

Make your own Cranberry Pumpkin Muffins!

 These muffins turned out perfectly in our new muffin tray!  The Flexipan Muffin Tray is completely non-stick which means easy clean up for you!  No need to spray, grease or flour before adding the batter.  

baked muffins

Once your food has cooled 10-15 minutes, they will fall out without sticking to the pan!  It’s like magic!

popping muffins out of flexipan

The Flexipan Muffin Tray works best with the perforated baking sheet.  This allows for even airflow to maximize your baking conditions.

Cranberry Pumpkin Muffins

Dry ingredients

2 cups all-purpose flour
¾ cup brown sugar
1 tsp cinnamon
¼ tsp ginger
1/8 tsp cloves
1/8 tsp nutmeg
2 tsp baking powder
¼ tsp baking soda
½ tsp salt

Wet ingredients

1 cup pumpkin puree
2 eggs
½ cup buttermilk
½ cup milk
2 tsp vanilla extract
1 cup chopped cranberries

Directions

  1. Preheat oven to 400 degrees.
  2. In a medium mixing bowl combine the dry ingredients and mix thoroughly.
  3. In another bowl add the buttermilk, pumpkin puree, and vanilla extract. Whisk until even.
  4. Beat in 2 eggs one at a time until even.
  5. Slowly beat the dry ingredients into the mixture. You don’t want to overdo it here, and a lumpy batter is perfectly acceptable.
  6. Fold in the cranberries
  7. Place the Flexipan® muffin tray on a medium perforated baking sheet. Do not spray, grease, or add paper liners.  The Flexipan® is designed to be completely non-stick and once the tray has cooled, the muffins fall right out.
  8. Evenly add batter to each depression.
  9. Keeping the tray on the perforated baking sheet, place in oven and bake for 25 minutes.
  10. Remove from oven and let cool for at least 10 minutes
  11. Carefully invert the Flexipan® and the muffins should slide right out.
These Cranberry Pumpkin Muffins are a great make ahead breakfast idea for fall!

The Flexipan Muffin Tray and perforated baking sheet are the perfect Christmas gift for the baker on your list!

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Cranberry Pumpkin Muffins

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/8 tsp cloves
  • 1/8 tsp nutmeg
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients

  • 1 cup pumpkin puree
  • 2 eggs
  • 1/2 cup buttermilk
  • 1/2 cup milk
  • 2 tsp vanilla extract
  • 1 cup chopped cranberries

Instructions

  1. Preheat oven to 400 degrees.

  2. In a medium mixing bowl, combine the dry ingredients and mix thoroughly.

  3. In another bowl add the buttermilk, pumpkin puree, and vanilla extract.  Whisk until even.

  4. Beat in 2 eggs – one at a time until even.

  5. Slowly beat the dry ingredients into the mixture.  You don’t want to overdo it here, and a lumpy batter is perfectly acceptable.

  6. Fold in the cranberries.

  7. Add muffin liners to muffin pan.  Evenly add batter to each depression.

  8. Bake for 25 minutes.

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