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Pumpkin Cranberry Muffins


pumpkin cranberry muffins

or bread, or bars –

Based on Savoring the seasons of the northern heartland, by Beth Dooley and Lucia Watson. 1994

1 cup cranberries, chopped with 4 TBLS sugar
2 eggs
1 cup sugar
1 cup 1/2 cup vegetable oil
1/2 cup honey
1 1/2 cups pumpkin or squash purèe
1 TBLS baking powder
1 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon ground cinnamon
[I sometimes add mace and cloves, too – more pumpkin-pie-like flavors]
3 cups unbleached white flour
1 cup milk or 1/2 cup each milk & orange juice

First, chop the cranberries with the sugar – I like to do this by pulsing in the food processor. Break the eggs into a large bowl, and add the sugar. Mix with a whisk until well-creamed, and add the oil. Stir in the honey – if you measure the honey in the same measuring cup that you did the oil, it will slide out easily. Stir in the pumpkin. measure the spices and leavening on top of the mixture, and stir – although it’s not important to thoroughly combine things at this point – you can get to that on the next step. Add the flour, top with the cranberries, and mix well.

Preheat the oven to 375° Turn the batter into about 24 muffin cups – lined with paper or greased. Or make loaves, or spread into a sheet pan for bars – this recipe will fill a half sheet pan, approx. 18 x 13 –  if you have a rimmed cookie sheet or a jelly roll pan which are a bit smaller, just use the extra batter make a few muffins on the side.

Bake for about 25 minutes for muffins or bars, a little longer for loaves – depending on size – this recipe is good for mini-loaves, and those will bake fast – until the risen and the center springs back when lightly pressed.

Here’s a recipe for cream cheese frosting if you’d like to frost the bars.

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