About this recipe:These are the perfect muffins to serve around Christmas. They are moist, tender, lightly spiced and packed full of cranberries. Feel free to add in toasted pumpkin seeds or dried cherries, if you prefer.
Makes: 12 muffins
250g plain flour
165g dark brown soft sugar
2 teaspoons baking powder
1/4 teaspoon bicarbonate of soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
250g pumpkin puree
2 eggs, lightly beaten
110g unsalted butter, melted
4 tablespoons buttermilk
2 teaspoons vanilla extract
225g sweetened dried cranberries
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Method Prep:20min › Cook:20min › Ready in:40min
Preheat oven to 200 C / Gas 6. Grease or line with cases a 12-hole muffin tin.
Mix the flour, dark brown soft sugar, baking powder, bicarbonate of soda, salt, cinnamon, ginger, cloves and nutmeg together in a mixing bowl.
Beat the pumpkin puree, eggs, butter, buttermilk and vanilla together in another large mixing bowl. Gradually beat in the flour mixture until well blended. Stir in the dried cranberries until evenly blended. Spoon batter into muffin tin, filling about 3/4 full.
Bake in preheated oven until a skewer inserted in the middle of a muffin comes out clean, 20 to 25 minutes. 3 minutes before turning out from tin. Serve warm or at room temperature.
Pumpkin puree can be purchased online, or you can make your own with this recipe.