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.
I was going to get the recipes using Christina Lane’s pumpkin pie spice last week but life got away from me. So here is the first one, Giant Pumpkin Spice Muffins. I don’t have a Texas sized muffin pan so I just made these in a regular muffin pan and ended up with 10 regular muffins instead of 6 giant ones.
Giant Whole Wheat Pumpkin Muffins
Adapted From The Breakfast With Beatrice Cookbook
1 cup whole wheat flour
1/3 cup all-purpose flour
1/3 cup brown sugar, packed
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp pumpkin pie spiced
3/4 cup buttermilk
1/2 cup pure pumpkin, not pumpkin pie filling
8 TBS dried cranberries or raisins
Preheat the oven to 350 degrees. Lightly grease 6 large, 4 inch muffin cups. In a medium bowl, combine the whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda and pumpkin pie spice. In another medium bowl, combine the buttermilk and pumpkin; mix well. Add the wet ingredients to the dry ingredients; mix until just moistened. Fold in the raisins. Evenly spoon the batter into the prepared muffin cups. Bake 35 – 40 minutes or until a toothpick inserted in the center comes out clean. Remove the muffins and cool on a wire rack.
Every cooking- recipe blog needs at least one pumpkin recipe this time of year. This recipe is mine.
2 cups pumpkin puree
1 cup brown sugar
½ cup apple juice
¼ tsp cinnamon
¼ tsp nutmeg
¼ tsp cloves
Place all ingredients in a 2 quart saucepan. Bring to a boil; reduce the heat to low and simmer 45 minutes, stirring occasionally until most of the liquid is evaporated and the mixture is thickened.