Welcome to our store Saucy Delights!

Need help? Call Us: +1 980 333 4817

Cart 0
Shopping Cart (0)
Sub Total: $0

Spend More $125.00 to reach Free Shipping


Breakfast & Brunch

Cranberry-Pumpkin Muffins

They're moist, tender, and packed with fall flavors.

Ingredients :

    2 1/4 cups unbleached all-purpose flour
    2 teaspoons baking powder
    1/4 teaspoon baking soda
    2 teaspoons pumpkin pie spice
    1 1/4 teaspoons kosher salt (we use Diamond Crystal)
    10 tablespoons unsalted butter, melted and cooled
    3/4 cup packed light brown sugar
    1/3 cup buttermilk
    1 cup pure pumpkin purée (from a 15-ounce can)
    2 large eggs
    1 teaspoon pure vanilla paste or extract
    6 ounces fresh cranberries (1 1/2 cups)
    1/4 cup raw pepitas

Direction :

    Preheat oven to 350˚F. Line a standard 12 cup muffin tin with paper liners. In a large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt to thoroughly combine.In another bowl, whisk together butter and sugar until smooth, then whisk in buttermilk, pumpkin purée, eggs, and vanilla to thoroughly combine.Stir wet mixture into dry mixture just until no dry flour remains. Fold in cranberries.
    Spoon batter into muffin cups (about 1/2 cup each) and sprinkle pepitas over the top of each.Bake until a toothpick inserted into the center of a muffin comes out clean, 22 to 25 minutes. Let cool in tin on a wire rack 10 minutes, then turn out muffins onto rack. Serve warm.