Name: Cranberry Pumpkin Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: All-purpose flour - 2 cups; Brown sugar, packed - ¾ cup; Baking powder - 2 teaspoons; Ground cinnamon - 1 teaspoon; Salt - ½ teaspoon; Baking soda - ¼ teaspoon; Ground ginger - ¼ teaspoon; Ground cloves - ⅛ teaspoon; Ground nutmeg - ⅛ teaspoon; Canned unsweetened pumpkin puree - 1 cup; Unsalted butter, melted and cooled slightly - ½ cup; Buttermilk - ¼ cup; Eggs, lightly beaten - 2; Vanilla extract - 2 teaspoons; Dried, sweetened cranberries - 1 cup

Ingredients for - Cranberry Pumpkin Muffins

1. All-purpose flour 2 cups

2. Brown sugar, packed ¾ cup

3. Baking powder 2 teaspoons

4. Ground cinnamon 1 teaspoon

5. Salt ½ teaspoon

6. Baking soda ¼ teaspoon

7. Ground ginger ¼ teaspoon

8. Ground cloves ⅛ teaspoon

9. Ground nutmeg ⅛ teaspoon

10. Canned unsweetened pumpkin puree 1 cup

11. Unsalted butter, melted and cooled slightly ½ cup

12. Buttermilk ¼ cup

13. Eggs, lightly beaten 2

14. Vanilla extract 2 teaspoons

15. Dried, sweetened cranberries 1 cup

How to cook deliciously - Cranberry Pumpkin Muffins

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.

2 . Stage

Mix flour, brown sugar, baking powder, cinnamon, salt, baking soda, ginger, cloves, and nutmeg together in a mixing bowl.

3 . Stage

Beat pumpkin puree, melted butter, buttermilk, and vanilla in another large mixing bowl until well combined. Gradually beat in flour mixture, then stir in dried cranberries until incorporated. Fill the prepared muffin cups about 3/4 full with batter.

4 . Stage

Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes. Remove from the oven and let rest for a few minutes before turning muffins out onto a wire rack. Serve warm or at room temperature.