Equipment
- Muffin pan (12 count)
Ingredients
- 1 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 2 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1/2 tsp. ground nutmeg
- 1 tsp. ground ginger
- 1/2 tsp. salt
- 1/2 cup dried cranberries
- 1/3 cup canola or avocado oil
- 1/2 cup granulated sugar
- 1/3 cup packed light or dark brown sugar
- 1 1/2 cups canned pumpkin purée
- 2 large eggs
- 1/4 cup milk of choice
Instructions
- Preheat oven to 425°F. Spray a 12-count muffin pan with nonstick spray.
- In a large bowl, whisk together the flours, baking soda, baking powder, cinnamon, cloves, nutmeg, ginger, salt and dried cranberries until combined. Set aside.
- In a medium bowl, whisk together the oil, sugars, pumpkin purée, eggs and milk until combined. Pour the wet ingredients into the dry ingredients, and then gently fold everything together until no flour pockets remain and everything is combined.
- Scoop the batter into muffin tins, filling them all the way to the top.
- Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350 F. Bake for an additional 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 5 minutes in the muffin pan before removing.
Video
Notes
Swap out the dried cranberries with another dried fruit, such as apricots or golden raisins.
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