Pumpkin, Cranberry, and Pecan Muffins
We were having friends over for a play date after school so my son and I made these muffins for an afternoon snack. This Betty Crocker recipe was extremely simple to make and made the tastiest muffins. They were light and fluffy and full of great textures and flavors. I loved the spicy cinnamon with the tart cranberries and crunchy pecans. These muffins were a huge hit with all of us but one who didn’t like cranberries or pecans. Oh well, you can’t win them all.Pumpkin, Cranberry, and Pecan Muffins: Adapted recipe by For the Love of Cooking.net
Original recipe by Betty Crocker
- 2 cups of flour
- 3/4 cup of sugar
- 3 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1 cup canned pumpkin (not pumpkin pie filling)
- 1/2 cup of vegetable oil
- 2 eggs
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- Coarse sugar
Preheat the oven to 400 degrees. Coat a muffin tray with cooking spray.
Mix together the flour, sugar, baking powder, cinnamon, ginger, and salt in a large bowl. Stir in the pumpkin, oil, eggs, cranberries, and pecans. Mix until just combined. Divide batter evenly between the muffin cups. Sprinkle coarse sugar evenly over batter in each cup.
Bake in the oven for 20-23 minutes or until a tester inserted in the middle of the muffin comes out clean. Cool on a rack. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net