Saturday Sweet

Pumpkin Cranberry Muffins

½ cup  unsalted butter, room temperature

1 cup   brown sugar

2 large eggs, room temperature

2 cups  pumpkin purée

2 cups  all purpose flour

2 tbsp  cinnamon

1½ tbsp baking powder

1 tsp    ginger

½ tsp   salt

½ cup  pecan/walnut pieces

1 cup   cranberries, chopped

Preheat oven to 325˚F. If using dried cranberries, in a bowl cover with warm water and set aside, if using fresh (frozen) chop in half/thirds. Grease 2 muffin pans, if you prefer use paper cups.

Cream the butter and brown sugar. Add the eggs one at a time, mixing well. Mix in the pumpkin. In a separate bowl, combine flour, cinnamon baking powder, ginger and salt. Carefully add dry ingredients to wet, one cup at a time, until just blended. Add cranberries and nuts, mix until distributed.

Spoon batter into muffin cups, until almost full. Bake on centre rack for 23-27 minutes, or until toothpick inserted into centre comes out clean. Let cool 5-10 minutes in pan, then transfer to wire rack and allow to cool completely. Store in an airtight container, up to 5 days.

I found this recipe in an 'Inspired' Magazine, from Foodland fall 2010. I changed a few things, like I used pumpkin that I have cooked, puréed and stored, instead of canned; I used fresh frozen cranberries; and I used walnuts instead of pecans. All good choices as far as I am concerned!

Happy Snacking!