Muffins with Pumpkin and Cranberries

Rate this post
Muffins with Pumpkin and Cranberries
  1. Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.

  2. Stir milk and vinegar together in a small bowl.

  3. Mix whole wheat flour, all-purpose flour, oats, baking soda, ginger, baking powder, cinnamon, nutmeg, and salt in a large bowl.

  4. Whisk pumpkin, brown sugar, white sugar, vegetable oil, and egg together in a separate bowl; beat in milk mixture until smooth. Stir flour mixture into pumpkin mixture until just combined. Fold in fresh and dried cranberries. Spoon batter into the prepared muffin cups.

  5. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool muffins in the pan for 5 minutes before removing to wire rack to cool completely.

Cook’s Note:

Milk and vinegar mixture is a simple substitute for buttermilk, which I seldom have on hand in my kitchen. 1/2 cup buttermilk could be used instead. Feel free to change the ratio of dried to fresh cranberries to adjust sweetness, or substitute nuts, chocolate chips, or other dried fruit.

You are looking for information, articles, knowledge about the topic Muffins with Pumpkin and Cranberries on internet, you do not find the information you need! Here are the best content compiled and compiled by the smartinvestplan.com team, along with other related topics such as: Recipe.

Related videos about Muffins with Pumpkin and Cranberries


[‘
‘]
  Bone-in Pork Chops in the Pressure Cooker, Baked Potatoes, and Carrots

Similar Posts