Pumpkin Cranberry Muffins Made With Cake Flour
Pumpkin Cranberry Muffins
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Prep: 20 min
Bake: 30 min
Yield: 11 (4-ounce) muffins
These big muffins are full of pumpkin spice flavor with a burst of tart cranberries. A go-to for breakfast, coffee breaks or anytime snack.
  • 3 1⁄2 cups Swans Down®️ Cake Flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 3/4 teaspoon salt
  • 1 (15-ounce) can plain pumpkin puree (not pumpkin pie mix)
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 4 large eggs
  • 1 1/2 sticks unsalted butter, melted
  • 1/2 cup buttermilk
  • 1 1/4 cups fresh (or frozen) cranberries, whole
  • 1 cup raw pumpkin seeds
  1. PREHEAT oven to 350°F; line a large muffin tin with 11 large muffin papers.
  2. WHISK together flour, baking powder, baking soda, cinnamon, nutmeg, allspice and salt. Set aside.
  3. CREAM pumpkin puree, granulated sugar and brown sugar together in a separate bowl. Add eggs and melted butter and mix until combined.
  4. ADD flour mixture, alternating with buttermilk, to the pumpkin mixture, starting with flour and ending with flour. Fold in cranberries.
  5. FILL muffin liners using a 4-ounce scoop (1⁄2 cup). Sprinkle the tops with pumpkin seeds. Bake 25 to 30 minutes or until tester comes out clean.

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