Libby’s Pumpkin Muffins With Cranberries: You can eat these muffins for breakfast with regular yoghurt or as a snack in the afternoon We like to add powdered sugar to the tops of these muffins or a glaze made of lemon or orange sugar, like the one in our cranberry bread recipe, to make them taste even better.
Libby’s Pumpkin Muffins With Cranberries
You should try these easy Libby’s pumpkin muffins if you like simple holiday baking ideas like Christmas spritz cookies, pumpkin cookies, and pumpkin bread.
INGREDIENTS
- 1 ¼ cups Libby’s canned pumpkin puree, or homemade pumpkin puree, see notes
- 1 ¾ cups all-purpose flour
- 2Â large eggs
- 1 cup granulated sugar
- ¼ cup orange juice, fresh preferred
- 1 teaspoon orange zest
- 1 cup fresh cranberries, if too large cut into half or quarters
- ½ cup olive oil
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 ½ teaspoon cinnamon
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla paste
- powdered sugar for serving
INSTRUCTIONS
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Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with paper cupcake liners.
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In a large bowl, combine flour, spices, baking soda, baking powder, and salt.
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In a separate bowl, whisk eggs, and sugar. Add in the pumpkin puree, oil, orange juice, vanilla, and zest. Whisk until combined.
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Add the dry to wet ingredients. Fold in the cranberries.
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Pour the batter into each muffin liner (I add the batter almost until the top). Bake for about 22 minutes, until a toothpick inserted into the center of the muffins, comes out clean.
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Let the muffins cool in a muffin tin for 5-10 minutes before removing them onto a wire to cool completely.
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Serve with powdered sugar on top.
NOTES
- Since every oven differs, I recommend checking on your pumpkin muffins after 20 minutes of baking. If the muffins require further baking, but the tops are getting too brown, cover them with aluminum foil for the rest of the baking.
- I always prefer to eat these muffins within two days of baking for the best texture and taste, but it can be stored in an airtight container for longer in the fridge.
- When I have the time, I prefer to make my own homemade pumpkin puree by roasting it in the oven at 400F until it is soft enough to puree. Making your own pumpkin puree will also produce a better-tasting pumpkin quick bread.
- Why are my pumpkin muffins gummy? Excess moisture from pumpkin puree can result in gummy muffins that are wet inside. Ensure you remove any excess liquid from the pumpkin puree before combining it with the rest of the muffin ingredients, especially when making your own pumpkin puree.
- How to use fresh cranberries in baking? If you are concerned about the cranberries sinking to the button of the muffin batter, first toss the fresh cranberries in flour and then gently fold them into the prepared batter. This will keep the cranberries suspended in the batter while the muffins bake.
Also See
TIPS
- You should check on your pumpkin muffins after 20 minutes because every oven is different. Add more baking time to the muffins if the tops are getting too brown. For the last part of the baking, cover them with aluminium foil.
- For the best texture and taste, I like to eat these muffins within two days of baking them. However, they can be kept in the fridge for longer if they are sealed tightly.
- It’s best to get rid of as much water as possible from pumpkin puree, whether you make it yourself or buy it in a can, so that the extra water doesn’t affect the baked muffins.
- Use a clean fine cloth and a fine mesh strainer to squeeze out as much water as you can from the pumpkin mush.
- For extra sweetness, if you don’t like cranberries in your muffins, try chocolate chips, cinnamon chips, nuts, or dried fruit instead.
