These Pumpkin Muffins With Cranberries and Chocolate are brimming with flavorful goodness!
As with most muffins, this recipe is quick and easy… a great recipe for beginners. The buttermilk keeps the muffins tender while the pumpkin purée keeps them moist. Because who wants dry muffins? Not us! 🙂
Check out Laurel’s recipe for the instructions. Here are the measurement conversions.
Preheat the oven to 400˚F (200C)
2 cups (241 g) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
pinch of ground allspice
1/2 cup (1 stick, 113 g) unsalted butter, at room temperature
1/2 cup (99 g) granulated sugar
1/4 cup (53 g) packed light brown sugar
2 large eggs
1/2 teaspoon pure vanilla extract
3/4 cup (202 g) unsweetened pumpkin purée (NOT pumpkin pie filling)
1/4 cup (59 ml) buttermilk
1/2 cup (50 g) fresh or frozen cranberries (no need to thaw)
1/2 cup (85 g) semisweet chocolate chips or chunks
FOR TOPPING (OPTIONAL)
pumpkin seeds or sunflower seeds
Or to be festive or decadent, drizzle them with a vanilla glaze. Yummy! 🙂
Please check out the September 2015 issue of the magazine.
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