Moist, family favorite pumpkin muffins with option to add cranberries and/or chopped pecans. Best part is you can mix up the batter and bake as required. In other words the batter freezes well.
| Servings | Prep Time |
| 22-24 muffins | 10 minutes |
| Cook Time |
| 20 minutes |
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Moist, family favorite pumpkin muffins with option to add cranberries and/or chopped pecans. Best part is you can mix up the batter and bake as required. In other words the batter freezes well.
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Ingredients
- 4 eggs
- 2 cups white sugar
- 1-1/2 cups oil vegetable or canola
- 1 small can pumpkin NOT pie filling, 15oz, approx 1-3/4 cups
- 3 cups flour
- 1 tbsp cinnamon
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 1-1/2 cups fresh cranberries, optional Have used dried cranberries, raisins, chocolate chips, pecans or combination
Servings: muffins
Instructions
- Sift together all dry ingredients (if you don't sift, at least stir well with fork).
- Beat eggs slightly. In a large mixing bowl combine sugar, oil, pumpkin and eggs.
- Add dry ingredients and gently mix until smooth. Do not over mix.
- Stir in cranberries or other optional choices listed above.
- Fill greased muffin tins 2/3 way full.
- Gently sprinkle Turbinado sugar on top for extra crunchy muffin tops. This step is not necessary but will take from homemade to professional bakery quality.
- Bake 375* for 17-22 minutes. Remove immediately from baking pan and completely cool.
Recipe Notes
NOTE: My routine is to mix up muffin batter and divide into smaller containers (32oz yogurt containers are perfect). Batter can be refrigerated for 3-5 days or frozen up to 6 months then defrosted in refrigerator. Muffins are extra tasty when baked fresh. With holidays around the corner, these are perfect for those busy mornings.