Pumpkin Muffins with Dried Cranberries and Pumpkin Seeds for Halloween


For our annual Halloween pot luck at work, this year I decided to venture into pumpkins. I’ve never made dessert with pumpkins before so I thought that it would be the perfect fall/Halloween dessert (well, at least by my standards :)).

One thing that I wasn’t expecting with these muffins, and this is probably because I haven’t made anything with pumpkins before, is how moist they were. After I had baked them for the recommended amount of time, they felt sticky to the touch, and I thought that they weren’t done enough. Apparently – this is what pumpkin does, and since the inside looked baked enough – this was ok. The cranberries gave the muffins an extra tang and the pumpkin seeds were a nice added crunch. I was also interested in the cranberries because of the colour variation they gave to the golden-coloured muffins. I think this played out well in the photographs.
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For high resolution images, please click on each photo.

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RECIPE

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Pumpkin Muffins with Dried Cranberries and Pumpkin Seeds

Ingredients:
  • 1 1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 2 tsp. pumpkin pie spice
  • 1/4 tsp. salt
  • 1 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 1 cup canned pumpkin puree
  • 1/2 cup buttermilk
  • 1/4 cup olive oil plus more for oiling muffin pan
  • 1 egg
  • 3/4 cup chopped pecans and cranberries
Preparation:
Preheat oven to 375 degrees F. In large bowl, whisk flour with baking soda, pie spice and salt.
In another bowl, combine sugars, pumpkin, buttermilk, oil and egg. Whisk until well blended.
Stir in dry ingredients just until completely incorporated. Fold in pecans. Spoon batter equally into 12 oiled muffin cups and bake 20 to 25 minutes or until muffins spring back when lightly touched in centers. Remove from pan and cool on wire rack. Serve warm or at room temperature.
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