These muffins are perfect as a morning breakfast treat or to satisfy any afternoon sweet tooth. These Cranberry Pumpkin Muffins have a wonderful moist texture with notes of warm spices, and a subtle hint of tartness from the cranberries. Made with common ingredients, these bake up into delicious, fluffy muffins.
½cupCrisco® All-Vegetable Shorteningmelted to liquid consistency
1cupcranberries rough chopped
Topping
1teaspoonSpice Islands Ground Saigon Cinnamon
3tablespoonsgranulated sugar
Instructions
Adjust oven rack to the center position. Preheat oven to 375° Fahrenheit. Line muffin tins with cupcake liners.
In a medium-sized bowl, whisk together the flour, baking soda, baking powder, pumpkin spice, and salt
In a separate bowl, add the pumpkin puree, eggs, extract, molasses, and melted shortening; combine until fluffy and mixed.
Slowly add the dry ingredients to the wet ingredients and combine until there are no more flour streaks. Fold in the cranberries.
Using an ice cream scooper carefully fill each liner with batter. You can go to almost the top leaving a little space around the top. We used one 12 count tin, and one 6-count tin to bake 15 muffins.
Bake for 20-25 minutes or until muffin top domes feel firm and are deep golden-brown. A toothpick inserted into the center of each muffin will come out clean.
Cool muffins and enjoy!
Notes
Nutritional values may vary and are meant to be a guide.