Fall is almost here, so that means it’s time for the onslaught of everything pumpkin. Here I share an easy and moist pumpkin muffin recipe with dried cranberries and walnuts (reminiscent of my beloved pumpkin cake recipe).
I actually developed this recipe last fall, but the end of the season was quickly approaching and I wasn’t able to put it up in time before people would move on to thinking about the holidays. So, here we are almost a year later with this recipe.
All you really need is a bowl and a whisk in order to whip up a quick batch of these muffins. They come out beautifully moist, and the dried fruit and nuts are a great addition. These muffins are perfect for everything from weekend brunch to a quick grab-and-go breakfast during the week.
- 2 large eggs
- 1 cup pumpkin purée
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- ½ cup vegetable oil
- ½ teaspoon vanilla or orange extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground allspice
- ⅓ cup dried cranberries
- ⅓ cup chopped walnuts
- Preheat your oven to 350˚F; prepare a muffin tin with paper liners.
- Whisk together the eggs, pumpkin purée, sugars, oil, and vanilla extract in a large bowl until smooth. In a separate bowl, mix together the flour, baking powder, baking soda, salt, and allspice. Add the flour mixture to the pumpkin mixture and stir until a smooth batter forms; mix in the cranberries and walnuts until evenly distributed.
- Divide the batter among the prepared muffin cups and bake until a toothpick inserted in the muffin comes out clean, about 18 minutes.