Best Wheatena Maple Pumpkin Cranberry Muffins Recipes

CRANBERRY PUMPKIN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease or place paper muffin cups in a 12 cup muffin tin.
• Mix the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together in a mixing bowl.
• Beat the canned pumpkin, 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 tins about 3/4 full.
• Bake in preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes. 3 minutes before turning out from pan. Serve warm or at room temperature.

PUMPKIN-CRANBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F, then grease 12 standard size muffin cups with shortening OR line them with paper baking cups.
• In a large bowl, whisk together flour, sugar, baking powder, cinnamon, ginger & salt.
• Stir in pumpkin, oil, eggs, cranberries & pecans, just until moistened.
• Divide batter evenly among the prepared muffin cups, & if desired, sprinkle coarse sugar evenly over each.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean, then remove muffins from the baking pan to a wire rack for cooling slightly before serving.

CRANBERRY PUMPKIN MUFFINS

Steps:

• Preheat oven to 400°. In a bowl, combine the first four ingredients. In a bowl, beat the eggs and sugar; add the pumpkin and oil and mix well. Stir into the dry ingredients just until moistened. Fold in the cranberries., Fill foil- or paper-lined muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

PUMPKIN CRANBERRY MUFFINS

Steps:

• Set oven to 350 degrees.
• In a bowl, mix together the pumpkin puree and sugar.
• Stir in oil and buttermilk.
• Beat the eggs lightly; add to the mixture.
• In another bowl, mix together flour, baking powder, baking soda, spices and salt Add to the pumpkin mixture; stir JUST until moistened (lumps in the batter is okay).
• Stir in nuts (if using), and cranberries.
• Scoop into regular size, or mini size muffin tins which have been sprayed with oil, or generously buttered, or lined with paper liners.
• Bake for about 30-35 minutes (less time for mini muffins, about 20 minutes), or until the muffins test done.
• Note: the cranberries can be replaced with mini chocolate chips if desired.

MAPLE PUMPKIN MUFFINS

Steps:

• In a large bowl, combine the flour, 3/4 Celsius brown sugar, baking powder, cinnamon, baking soda, pumpkin pie spice and salt. Whisk the eggs, pumpkin, milk, oil and 1 T. maple syrup; stir into dry ingredients just until moistened. Fold in pecans.
• In a small mixing bowl, beat cream cheese and remaining brown sugar and syrup until smooth. Gently stir into batter until mixture appears swirled.
• Fill greased or paper-line muffin cups about three-fourths full. Combine topping ingredients; sprinkle over batter. Bake at 400 for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.