Cranberry Pumpkin Muffins with a hint of Orange

Fresh cranberries and pumpkin…delightful!  These muffins baked up beautifully, with rounded tops and a moist-dense texture.   The chopped, fresh cranberries add a tart yet sweet surprise with every bite. The combination of pumpkin and orange zest add a little hint of freshness and warmth…perfect for the season.

Adding these muffins to your holiday baking list, well you just can’t go wrong, everyone will love them and will be wanting more. Cranberry pumpkin muffins are my new favorite and if you like the combination of these flavors, they will be your favorite too.

Cranberry Pumpkin Muffins with a hint of Orange

adapted by NancyCreative

Makes one (9 x 5″) loaf or three (5 x 3″) mini loaves or 12 regular muffins and 6 large muffins

  • 1 1/4 cups blanched almond flour
  • 1/2 cup brown rice flour
  • 1 1/2 cup sucanat or turbinado sugar
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg (optional)
  • 1/4 teaspoon cloves (optional)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup grape seed oil or oil of choice
  • 2 large eggs
  • 1 1/4 cups coarsely chopped fresh cranberries
  • 1 teaspoon orange zest

Preheat oven to 350˚F. Line with unbleached parchment paper 9 x 5″ loaf pan or three 5 x 3″ mini loaf pans or line muffin tin; set aside.

In large bowl, blend the flour and sugar together; then add the spices, baking soda, baking powder and orange zest, blending everything well.

In medium bowl, blend the pumpkin puree, oil, and eggs, mixing well. Add this mixture to dry ingredients in large bowl, blending well (batter will be thick). Fold in the chopped cranberries, stirring until evenly distributed in batter.

Spoon batter into prepared 9 x 5″ loaf pan or 3 mini loaf pans or muffin tin.

For 9 x 5″ loaf: Bake at 350˚F for 55 minutes or until toothpick inserted in center comes out clean.

For 3 mini loaves: Bake at 350˚F for 35 minutes, or until toothpick inserted in centers comes out clean.

For muffins: Bake at 350˚F for 25 minutes, or until toothpick inserted in centers comes out clean.

Remove from oven and cool in pan or pans for 10 minutes, then remove and cool completely on wire rack.

 Enjoy!

 

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