Pumpkin Spice-Cranberry Muffins

  • Preparation Time15 mins
  • Cooking Time25 mins
  • Serves12
  • DifficultyEasy
Nonstick cooking spray
1/2 cup dried cranberries
Juice from 1 large orange
2 cups all-purpose flour
2/3 cup granulated sugar
1 tablespoon pumpkin spice blend
2 teaspoons baking powder
1/2 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, melted
1/2 cup pure pumpkin puree
1/2 cup whole milk
2 large eggs
1 teaspoon orange zest
Brown sugar, for sprinkling
12-cup muffin pan and muffin liners

1. Preheat the oven to 180°C. Line a 12-cup muffin pan with muffin liners and lightly coat with cooking spray.

2. Combine the cranberries and orange juice in a small microwave safe bowl, cover the bowl with plastic wrap and poke a small hole to vent. Microwave until the orange juice is warm, about 1 minute.

3. Set aside to let the cranberries plump, about 5 minutes, then drain off the juice.

4. Whisk the flour, granulated sugar, pumpkin pie spice, baking powder and 1/2 teaspoon salt into a medium bowl and set aside.

5. Whisk together the butter, plumped cranberries, pumpkin puree, milk, eggs and orange zest in a large bowl. Add the flour-spice mixture to the pumpkin mixture and gently fold the batter together until it is just combined (it's fine if there are a few lumps).

6. Divide the batter evenly among the prepared muffin cups and sprinkle the top of each muffin generously with the brown sugar. Bake until golden brown and a toothpick inserted in the center comes out clean, 20 to 24 minutes.

7. Cool the muffins in the pan for a few minutes before transferring to a wire rack to cool completely.

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