Yesterday, someone told me I gotta stop hating on pumpkin and pumpkin spice. I guess I have got to set something straight. I don’t hate pumpkin or pumpkin spice. In fact, I love pumpkin and pumpkin spice. I just love cranberries more.
I think its sad that craberries don’t get a fraction of the attention pumpkin and pumpkin spice get this time of year. In my very small way I am trying to change that. I want everyone to know cranberries aren’t just for sauce at Thanksgiving anymore.
To prove that pumpkin, pumpkin pie spice and cranberries can live together in peaceful harmony, here is a recipe for a muffin that uses all three.
Pumpkin Spice Cranberry Muffins
Adapted From Aberdeen Kitchen
1 cup flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/4 tsp salt
1 tsp pumpkin pie spice
3/4 cup fresh cranberries
1/4 cup brown sugar
1/4 cup white sugar
3/4 cup plus 1 tablespoon pumpkin puree (not pumpkin pie filling)
2 TBS canola oil
1/2 tsp vanilla
Preheat the oven to 375 degrees. Grease a 6 cup muffin tin; set aside.
In a medium mixing bowl, combine the flour, baking soda, baking powder, salt and pumpkin pie spice until well combined.
In a small mixing bowl, whisk together the eggs, brown sugar, white sugar, pumpkin, oil and vanilla until throughly combined.
Stir the wet ingredients into the dry ingredients and mix until just combined.
Fill each muffin cup 2/3 full. Bake on a center rack for 20 – 25 minutes or until a toothpick inserted in the center comes out clean. Cool the pan for 5 minutes then remove the muffins to a wire rack to cool.