Monday, August 5, 2013

Yum! Pumpkin Cranberry Muffins

  • 1/2 cup coconut oil
  • 1 cup pumpkin purée (pure canned pumpkin, not pumpkin pie mix)
  • 1/2 cup buttermilk
  • 2 eggs
  • 2 tablespoons molasses (I often forget this, but you shouldn't)
  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup dark brown sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon baking soda
  • 3/4 cup dried cranberries that have bathed overnight in a couple tablespoons of Henesseys
  • demerara sugar and coarse sea salt

  1. Preheat the oven to 400°F.
  2. Line 12 muffin cup or grease with butter or whatever you use.

  3. Place the oil, pumpkin, buttermilk, eggs, and molasses in a medium bowl. Stir with a fork to blend.

  4. In a large bowl, whisk together the flours, brown sugar, baking powder, salt, spices, and baking soda. Using a rubber spatula, fold the wet ingredients into the dry ingredients until just mixed. Fold in the cranberries.

  5. Divide the batter among the muffin cups and top with a light and lovely mixture of the salt and sugar.  Bake for  20-25 minutes. If your oven is like mine, bake for 10 minutes, rotate the tins, and bake another 10 minutes.
    Allow the muffins to cool in their tins for 5 minutes before inverting onto a cooling rack.

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