This is very straightforward but surprisingly tasty. When I was a vegetarian, my poor mother-in-law had to deal with me. What she created was this. Since then, it has been a favorite of both my spouse and I. This food is of the adapt-to-taste variety. Enjoy…
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 24 |
| Yield: | 24 muffins |
Ingredients
- 2 eggs, slightly beaten
- 2 cups white sugar
- 1 cup solid pack pumpkin
- ½ cup corn oil
- 2 tablespoons orange zest
- 2 ½ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups cranberries, halved
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Beat eggs, sugar, pumpkin, corn oil, and orange zest in a small mixing bowl until smooth.
- Mix flour, pumpkin pie spice, baking soda, and salt in a large mixing bowl with a fork. Make a well in the center of the flour mixture. Pour pumpkin mixture into the well; stir until the dry mixture is just moistened into a batter. Fold cranberries into the batter.
- Scoop batter into prepared muffin cups.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.
Nutrition Facts
| Calories | 166 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 131 mg |
| Sugars | 17 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I made these using King Arthur Measure for Measure gluten free flour and reduced sugar by half both because of dietary restrictions. They turned out wonderful. Will definitely make again. Thanks for a tasty recipe.
As I was making this recipe, I noticed it uses baking soda as a leavening agent, and thought back to the reviews that said their muffins didn’t rise. I looked at the last muffin recipe I had made and it used baking powder. I had thought that baking soda requires an acid in order to rise, and some quick internet research confirmed this. Since, like many other commenters, I was using a full can of pumpkin to reduce waste, I didn’t want to risk these being overly dense so I added a couple squeezes of orange juice from the orange I had zested. The muffins rose well and ended up nice and fluffy. I think this might explain why there are many successful reviews that used apple sauce, apple cider, or macerated/boiled cranberries: these all add acid to the batter which otherwise does not have any acidic ingredients. In the future I’d be interested to try it both ways side-by-side and see how much of a difference the orange juice made. Other changes I made based on reviews: replaced 1/2 cup of white flour with whole wheat and reduced oil to 1/4 cup. I also only have a large 1-cup muffin tin. This recipe made 8 large muffins, and next time I will probably add more batter to each cup to result in 6 taller muffins.
This is my favourite muffin recipe. Everyone loves them. I modify the recipe based on what I have on hand. I usually use a full can of pumpkin 398 ml (14 oz) and cut back the oil to half. I do this because i don’t like wasting part of a can of pumpkin. The muffins turn out moist and flavourful. I have made them without the grated orange peel when I didn’t have an orange on hand. Still great muffins but the orange really does add to the flavour. I don’t keep pumpkin spice on hand but make my own with cinnamon (1.5 Tbls, ginger 1 tsp, nutmeg, 3/4 tsp, cloves 1/4 tsp). And finally sprinkle pumpkin seeds on top before baking. While baking these toast up and add a delicious crunch to these wonderful muffins.
Loved this!! I made it gluten free and they taste amazing!!!
Excellent recipe. Family loved them.
Excellent!
I wish I’d thought of applesauce, but I didn’t, I think the oil made the muffins ‘heavy’. I had trouble getting all that oil mixed evenly into the batter. They were very sweet, one muffin was about all anyone could eat. I’d call this a recipe to build on.
Good recipe. I used leftover cranberry orange relish, then reduced the sugar by 1/2 a cup. I left out the oil. It didn’t need it.
Had some fresh cranberries on hand, and love pumpkin…could not have been a better turn out! Love it! Enough to make 12 muffins with half of the recipe and a loaf to save for later with the other half….did not change a thing!
I am going to make these muffins again . .
I added 3/4 C diced up granny smith apples and used 1/2 C of apple cider. They were moist and everyone loved them !
These muffins are much too sweet! If the sugar can be reduced they would be fantastic.
Absolutely delicious! I make muffins to send home with my boyfriend every week and so far these were his favorite too. Moist, sweet, and tart, with just enough spice. my new autumn favorite!
I’ve never rated a recipe before but these are just so delicious!! I did substitute applesauce for the oil but left everything else the same and they are so good. My 3 year old son asks for them all the time
Recipe is fabulous as written!
I made these muffins this week with some differences. I cut the recipe in half and substituted applesauce for the oil. I added 1/2 a cup of milk otherwise the batter is too thick. I found I couldn’t taste the pumpkin much, so next time will add more.
Great recipe! I added another half cup of pumpkin and instead of the pumpkin pie spice, i added 1.5 tsp cinnamon, half teaspoon nutmeg and 1/4 tsp allspice. They were delicious!
I am a new cook , and these turned out perfect . I cut the sugar in half as I am diabetic and dieting . Do not have to feel guilty eating one of these . Key word is just one . They are sooooo dammm good . It took me forever to cut the cranberries in half , Any tricks for this?Not a complaint as the end result was fantastic
I made this with fresh pumpkin, half the sugar, and replaced half of the oil with apple syrup. I think it could use a bit more pumpkin pie spice! Other than that it was great. I will definitely make it again. It was the first time I used my silicone muffin pan (er, tray, I guess it isn’t a pan) and they came out easily.
These muffins didn’t rise well for me, but the taste completely made up for it. The blend of flavors is delicious and the cranberry flavor really pops! Will definitely make these again.
Excellent recipe. I used “Egg Beaters” and added a half cup of cranberries.