Oh my goodness are these muffins absolutely delicious! I can very easily eat two of them in one sitting that's just how delicious they are. Twenty four of these muffins do not last long in my house.
The pumpkin and the fresh cranberries make these muffins so incredibly moist, and the two flavors go together so well. Then there is the pop of orange flavor from the icing on top. A delicious combination all around that is sure to be a hit with any pumpkin and cranberry loving person!
The only difficult part of this recipe is waiting until the muffins are completely cooled to add the icing. I can never wait that long to eat one, as you can probably tell from the melting icing in the picture.
Pumpkin Cranberry Muffins
Ingredients:
- 3 cups all purpose flour
- 1/2 tablespoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 teaspoons baking soda
- 2 cups granulated sugar
- 1 1/4 cup canned pumpkin puree
- 4 eggs
- 1 cup canola oil
- 1/2 cup orange juice
- 2 cups fresh cranberries
- 1/2 cup powdered sugar
- 1 tablespoon orange juice
Directions:
- Preheat oven to 350º F. Line 2 muffin pans with liners.
- Very lightly spray the liners with baking spray or use no liners and spray the muffin pans very well. Set aside.
- In a large bowl whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking soda.
- Add in the fresh cranberries and gently stir to coat the cranberries.
- Make a well in the center of the dry ingredients.
- In a medium bowl add the sugar, pumpkin puree, eggs, canola oil and orange juice. Whisk to combine well.
- Pour wet ingredients into the well of the dry ingredients. Fold together with a rubber spatula just until everything is combined.
- Scoop the batter evenly into the prepared muffin pans.
- Bake for 18-20 minutes or until an inserted toothpick come out clean.
- Cool in pans on a wire rack for 10 minutes.
- Remove the muffins and cool completely on wire rack.
- When muffins are completely cool stir together the powdered sugar and orange juice. You may need to add more juice or powdered sugar to make a nice thick icing.
- Once the icing is the right consistency drizzle it over the muffins.
- Allow the icing to set for about 15 minutes.
Serves: 24
Calories: 203
Total Fat: 10.1g
Saturated: 0.9g
Polyunsaturated: 2.8g
Monounsaturated: 5.5g
Trans: 0g
Cholesterol: 30.8mg
Sodium: 112.2mg
Potassium: 42.5mg
Total Carbs: 16.3g
Dietary Fiber: 1g
Sugars: 14.1g
Protein: 1.4g
Vitamin A: 32.3%
Vitamin C: 4.2%
Calcium: 0.7%
Iron: 1.3%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Comfortably Domestic.
