I know it’s December and it seems like pumpkin is so passé and so November, but pop these in the oven ASAP! These muffins are moist, homey and just plain delicious. The markets still have plenty of pumpkin puree and cranberries on their shelves. They would be perfect for all those guests coming in and out of your house over the next few weeks; but don’t forget to keep a few for yourself!
Source: Adapted from Simply Recipes
1 1/2 cups flour
1/2 tsp. of salt
1 cup sugar
1 tsp. baking soda
1 cup pumpkin purée
1/3 cup melted butter
2 eggs, beaten
1/4 cup water
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. allspice
1 tsp. ground ginger
1 generous cup fresh cranberries
1 cup chopped toasted walnuts or pecans (optional)
Preheat oven to 350. Line muffin tin with liners.
1. In a medium sized bowl, sift together the flour, salt, sugar, and baking soda.
2. Mix the pumpkin, melted butter, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, until just incorporated. Do not over-mix. Fold in the cranberries and chopped nuts, if using.
3. Spoon mixture into a prepared muffin tin. Bake for 15-22 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it’s done. Cool on a rack and serve.