Harvest Pumpkin Cranberry Muffins Are a Seasonal Favorite

The spices used in the muffin recipe remind us of harvest time. Dreamstime/TNS

Muffins are often served as a breakfast time treat, but I like them any time of day or evening. Slightly moist and crumbly, muffins are my kind of comfort food. These spiced pumpkin muffins are rich, golden orange nuggets of pumpkin goodness. Flavorings like nutmeg, cinnamon, ginger, and allspice remind us of harvest time. These spiced gems are further enhanced with orange juice and zest and bright red dried cranberries.

Kids and adults love these. As the holidays arrive, I’ll serve these with a mug of hot spiced apple cider or tea when friends drop by for a visit. Remember that these muffins freeze beautifully, so you can have them at a moment’s notice. Just remember to defrost them. You can reheat them in a 350-degree-F oven for 5 to 7 minutes. These would be great to serve during the Thanksgiving holidays when you have a group stopping by.

If you want to make sure that you have muffins that rise and have a pleasing consistency, here are a few tips:

• Measure out the dry ingredients in a bowl or on a large sheet of wax paper for easy cleanup.
• Do not overmix or you will have dense, short, heavy muffins.
• Make sure to spray the muffin tins with baking spray.

Freeze any remaining muffins in plastic lock-top bags. Defrost and warm slightly before serving. Serve these warm with honey butter.

Harvest Pumpkin Cranberry Muffins

Makes 12 large muffins

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon allspice
• 1/3 cup vegetable oil
• 1/2 cup plus 2 tablespoons firmly packed dark brown sugar
• 1/2 cup sugar
• 2 large eggs
• 1 teaspoon finely chopped orange zest
• 1/2 cup orange juice
• 1 cup canned pumpkin puree
• 1/2 cup dried cranberries

Preheat the oven to 350 degrees F. Prepare a 12-cup muffin tin by greasing each muffin tin cup well with baking spray.

Combine all the dry ingredients, from the flour to the allspice, in a medium bowl or on a sheet of parchment paper. Reserve.

In a large mixing bowl blend the oil and both sugars with an electric mixer on medium speed until well blended. Add the eggs, orange zest, orange juice, and pumpkin, and blend on low speed until just blended.

Add the dry ingredients to the mixture on low speed, mixing until just blended. DO NOT OVER MIX. Add the cranberries and mix just enough to combine.

Divide the mixture evenly into the muffin cups and bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for at least 15 minutes and then turn the muffins out onto a cooling rack. Serve warm or at room temperature.

Recipe notes: These quick bread-style muffins use baking powder and baking soda to leaven rather than yeast, and you can substitute 2 teaspoons of pumpkin pie seasoning for the cinnamon, nutmeg, ginger, and allspice.