Simple Cuisine Menu Cranberry Pumpkin Muffins

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Cranberry Pumpkin Muffins

"These yummy pumpkin truffles are perfect for the Thanksgiving table! Substitute toasted pumpkin seeds or dried cherries for the cranberries, if you wish."

Ingredients :

2 cups all-reason flour
three/four cup brown sugar, packed
2 teaspoons baking powder
1/4 teaspoon baking soda
half of teaspoon salt
1 teaspoon ground cinnamon
1/four teaspoon floor ginger
1/eight teaspoon ground cloves
1/8 teaspoon floor nutmeg
1 cup canned unsweetened pumpkin puree
2 eggs, lightly crushed
half cup butter, melted
1/four cup buttermilk
2 teaspoons vanilla extract
1 cup dried, sweetened cranberries

Instructions :

Prep : 20M	Cook : 12M	Ready in : 40M

Preheat oven to 400 tiers F (200 degrees C). Grease or area paper muffin cups in a 12 cup muffin tin.
Mix the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together in a mixing bowl.
Beat the canned pumpkin, eggs, butter, buttermilk, and vanilla together in another large blending bowl. Gradually beat in the flour combination till nicely combined. Stir inside the dried cranberries until frivolously combined. Spoon batter into muffin tins approximately three/4 full.
Bake in preheated oven until a toothpick inserted in the center of a muffin comes out easy, 20 to 25 minutes. 3 minutes earlier than turning out from pan. Serve warm or at room temperature.

Notes :

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