We are all getting ready for Hurricane Sandy. There may be power outage, so decided to bake something and stock up. As Halloween is coming nearby, I wanted to bake something with pumpkin, So baked this Pumpkin cranberry muffins. It was soft delicious and those spices in the muffin definitely brings the holiday mood.
Through out the day, weather was cloudy and it was raining, so pictures are quite dull.
As I am typing the storm is at its peak, so am posting this recipe in a hurry, just in case if the power supply is cut. My prayers to all those in the path of Sandy. Hope there is not much destruction.
Coming to the recipe
Adapted from Cooking with my Kids
What are the ingredients needed?
All Purpose Flour, 1 1/2 cup
Baking soda, 1 teaspoon
Baking powder, 1 teaspoon
Salt, a pinch
Ground cinnamon, 1/2 teaspoon
Ground nutmeg, 1/4 teaspoon
Ground ginger 1/4 teaspoon
Sugar, 3/4 cup
Pumpkin puree, 1 cup
Vegetable Oil, 1/2 cup
Yogurt, 1/3 cup
Eggs, 2 nos.
Dried cranberries, 1/2 cup
How it is made?
- Preheat the oven to 375 F.
- Prepare the muffin pan, by greasing and flouring them. Alternatively you can use muffin liners too.
- Combine the Flour, baking soda, baking powder, salt, ground cinnamon, nutmeg and ginger and set them aside.
- In another bowl, combine pumpkin puree, oil, yogurt, sugar and mix them well.
- Beat in eggs one by one and mix them well.
- Add this mixture to the flour mixture and mix them well, then add dried cranberries and mix well, till they are fully incorporated.
- Pour the muffin batter to the prepared muffin pan and bake for 15- 18 minutes till the tooth pick inserted comes out clean.
- Let it cool completely before removing from the pan.
- Store them in air tight container and Enjoy!!
It yields 18 regular sized muffins.
- Instead of using all these 3 ground spices(cinnamon, nutmeg, ginger), you can use a teaspoon of pumpkin pie spice.
- The timing taken for baking varies with oven to oven. Take care not to over bake the muffins.