Flour Head Bakery’s Pumpkin Cranberry Muffins

  • Posted by: Tomato Head, Market Square Manager • January 15th, 2013

Flour Head Bakery’s pumpkin cranberry muffin is sure to add a little warmth to our lives on these gray, gloomy and wet winter afternoons. The sweetness of the cinnamon, brown sugar and molasses is balanced by the tartness of the dried cranberries. Try out this recipe the next time your home made brunch needs a little treat at the end. Yum Yum Yum!

1 cup pumpkin puree

2 eggs

½ cup packed light brown sugar

3 Tbl vegetable oil

1 Tbl molasses

½ tsp salt

¼ tsp ground cloves

¼ tsp ground ginger

1 tsp ground cinnamon

½ cup milk

1 cup dried cranberries

¾ cup all purpose flour

¾ cup white wheat flour

1 tsp baking powder

½ tsp baking soda

In a large bowl whisk together the pumpkin, eggs, brown sugar, oil, molasses, salt, spices, and milk.    In another bowl whisk together the flours, baking powder and baking soda.  Stir in the dried cranberries.  Add all at once the wet ingredients to the dry ingredients and mix gently until all the ingredients are well combined. (do not over mix)  Let the batter sit, covered at room temperature for 30 minutes or overnight in the refrigerator.

Preheat the oven to 400 degrees.  Scoop the batter into greased or paper lined muffin cups.  Bake the muffins for 20 – 22 minutes or until a toothpick inserted into the middle of a muffin comes out clean.

Remove the muffins from the tin and allow them to cool.  Serve warm or at room temperature.

Makes about 12 muffins.

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