Pumpkin Cranberry Muffins With Cinnamon Chips
These pumpkin cranberry muffins are the perfect way to spice up breakfast. They are loaded with cinnamon chips and dried cranberries. Warm from the oven with butter, So Delicious!
- 2 ½ cups all-purpose flour
- 3 tsp baking powder
- 2 tsp pumpkin pie spice (½ tsp cinnamon, ¼ tsp ground cloves, ¼ tsp. ground ginger)
- ¼ tsp salt
- ½ cup brown sugar packed, light or dark
- 1 cup milk
- 2 eggs beaten with a fork
- 1/2 cup butter
- 1 cup pumpkin puree About ½ of a 15 ounce can
- 2 tbsp sparkling or non-melting sugar use sparkling or non-melting sugar for sprinkling on the top.
- 1 cup cinnamon chips
- 1 cup dried cranberries or chopped dates,
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Preheat oven to 375 degrees.
Put all the dry ingredients in a mixing bowl and mix well.
Add the eggs, milk, melted butter to the pumpkin puree and whisk to mix.
Add the pumpkin mixture, cinnamon chips and dried cranberries to the dry ingredients.
Stir until just moistened - there will be some lumps.
Line a muffin tin with cupcake papers and fill 2/3 full (need 18 papers).
Sprinkle the tops with sparkling sugar.
Bake 375 degrees for 15 - 18 minutes - tops should be brown and center set. (see notes)
This recipe makes 9 larger muffins or 12 medium size muffins. Bake at 375 degrees for 15 - 18 minutes for the medium muffins, or 18 - 20 minutes for the larger muffins. A toothpick inserted in the center should come out clean. Don't overbake.
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Serving: 1muffin | Calories: 174kcal | Carbohydrates: 27g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 94mg | Potassium: 166mg | Fiber: 1g | Sugar: 12g | Vitamin A: 2324IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg