| Yield: | 12 muffins |
| Yield: | 12 muffins |
Ingredients
- 1 cup fresh cranberries
- 1/2 cup walnuts
- 1/4 cup packed brown sugar
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- Muffin batter
- 1 cup cooked pumpkin puree
- 2 eggs
- 1/4 cup vegetable oil
- 1/4 cup buttermilk
- 1/4 cup unsulphured molasses
- 2 teaspoons grated fresh ginger root
- 11/2 cups unbleached white flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 375 degrees. Oil the muffin tin or line it with paper cups.
- Rinse and sort the cranberries. Coarsely chop the cranberries and walnuts by hand or in a food processor. Add the brown sugar, ginger, and cinnamon; mix well and set aside.
- Whisk together the pumpkin, eggs, oil, buttermilk, molasses, grated ginger root, cinnamon, and brown sugar in a mixing bowl. Sift together the flour, baking powder, baking soda, and salt in a separate bowl. Combine the wet and dry mixtures, stirring until just blended; the batter will not be completely smooth.
- Fill the prepared muffin cups about 3/4 full and top each muffin with about 1 tablespoon of the cranberrynut mixture. Bake for about 30 minutes, until a knife inserted in the center of a muffin comes out clean.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 319 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 3 g |
| Sugar | 11 g |
| Protein | 7 g |
| Cholesterol | 27 mg |
| Sodium | 206 mg |
| Serving Size | 1 of 12 servings |
| Calories | 319 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 3 g |
| Sugar | 11 g |
| Protein | 7 g |
| Cholesterol | 27 mg |
| Sodium | 206 mg |
Reviews
The recipe is obviously missing ingredients but I added 3/4 cup brown sugar and a teaspoon of cinnamon and they turned out delicious.
THERE ARE TYPOS in this recipe. As others have mentioned, the ingredients include brown sugar once, for the topping, then the instructions say to add brown sugar to the batter as well. I am guessing that should say white sugar for the batter, and that white sugar is missing from the ingredients list.
Besides the ingredients being confusing in the directions (cinnamon and brown sugar mentioned twice there, yet only once in the ingredient list), these are very big on the molasses taste, of which we’re not a huge fan. If you’re not either, I would avoid or substitute another sweetener.
I added a pinch of nutmeg to the batter. I also mixed the cranberry mixture into the batter. I finished with sanding sugar.
I’m not as forgiving as the rest for the left out ingredients. I don’t think this muffin turned out well at all and I expect more from a recipe posted on the foodtv page.
The recipe said to add the brown sugar to the dry ingredients but there was no measurements for it. So I added the cranberry brown sugar mixture to the wet ingredients instead of putting it on the top as stated in the recipe seems to have worked out just fine now the cranberries pop as you’re eating the muffin I’d make this again exactly the same way.
But for anyone else that wants to make these in the future maybe someone should edit the recipe to add the amount of brown sugar to be added into the muffin base.
QUESTION ACTUALLY- i’m 1/2 way through this recipe and it says to add brown sugar to pumpkin wet ingredients.. but no sugar amount listed. Help! there is only brown sugar in the topping
Wow! What a delicious muffin! I didn’t make the topping, but instead I created my own crumbly mixture with butter, pecans, sugar, flour and cinnamon. The buttermilk, molasses and pumpkin kept these muffins both moist and flavorful. I would recommend only cooking these for 20-25 mins, but no more or they will dry out.
These were a surprise hit!! Loved using the tart fresh cranberries with my freshly pureed pumpkin, healthy and delicious combo.