The pumpkin shortage in Washington is finally over, and I was able to stock my kitchen. In light of this Canadian Thanksgiving weekend, I made pumpkin muffins, and they were a hit. The recipe was quite easy and took roughly 10 minutes to make. Ingredients 1 1/2 cups and 1 tbsp flour 1 1/3 cups brown sugar 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 tsp nutmeg 1/2 tsp cinnamon 1/2 cup cranberries 1 1/3 cups puree pumpkin 2 eggs 1/3 cup butter Icing 1 package cream cheese 2 tbsp butter 1 tsp vanilla 1/4 cup icing sugar
Directions Preheat oven to 350 degrees. Line muffin tins with 12 muffin cups. Soak cranberries in hot water for 15 minutes. In a large bowl combine dry ingredients. In a separate bowl mix pumpkin, eggs, and butter. Add this mixture to dry ingredients and combine. Do not over mix. Stir in cranberries and bake for 30 minutes. Makes 12 muffins. To make icing mix cream cheese, butter, vanilla, and icing sugar. Once muffins have cooled, ice and enjoy!
Do you want to make this recipe healthier? Substitute applesauce for butter and skip the icing.