It’s been pumpkin season for a while now, and with Thanksgiving coming up, I was in the mood to bake something with pumpkin last weekend. I love the cranberry pumpkin bread that Firehook Bakery sells, so I thought I’d try to come up with my own version. I brought them to a game-watching get-together, and we all loved them, so I’ll definitely be making this recipe again!
Cranberry Chocolate Chip Pumpkin Muffins
1 can pumpkin puree (about 1 1/2 C)
3/4 C vegetable oil
2 C sugar
2 1/2 C flour
1 t baking powder
3/4 t baking soda
1 t ground cinnamon
1 t ground nutmeg
1 t ground cloves
1 1/2 C dried cranberries soaked in warm water
1 C chocolate chips (semisweet or dark chocolate)
- Soak the cranberries in enough warm water to cover them for about 20-30 minutes.
- Preheat the oven to 350ºF. Grease cupcake/muffin pans or line them with paper cupcake liners.
- Mix the pumpkin, oil, sugar, and eggs in a large bowl.
- In a separate bowl, mix all dry ingredients except for the cranberries and chocolate chips.
- Gradually add the dry ingredient mixture to the wet ingredient mixture and mix until completely combined.
- Mix in the cranberries and chocolate chips.
- Use a gravy ladle or ice cream scoop to transfer the batter to the cupcake/muffin pans. The paper liners should be about 3/4 full (higher than you’d do for cupcakes, as muffins don’t rise nearly as much as cupcakes: I learned this after a batch of very short muffins a couple of years ago).
- Bake for 25 minutes or until a toothpick inserted comes out clean (apart from melted chocolate or cranberry). Do not overbake, as an extra five or ten minutes will not burn the muffins but will dry them out significantly.
Makes 24 muffins