I hope that everyone is having a great Veteran’s Day! I do have to work, unfortunately, but my office is on Fifth Avenue here in New York City, so I have a great view of the big parade that will be taking place later today. It’s okay, though, having a day off in the middle of the week messes with my head. I will just keep telling myself that! At least I can take solace in the fact that these muffins are adorable! I really am pleased with them. I wanted to do a twist on the usual cranberry-orange muffins, that beloved staple that everyone enjoys. I decided to make it more festive, more “Thankgiving-y”, if you will, so I added pumpkin puree. The addition was quite a success! I was worried that the flavors would be muddled, but I think that the pumpkin and citrus went very well together, and the use of fresh cranberries added a welcome, juicy bite to these tiny treats. I topped them off with white chocolate because they muffins themselves aren’t super sweet and I wanted them to have a little extra something. Don’t worry, though, you definitely don’t need white chocolate, as these are delicious all on their own. I think they are the perfect thing to bring to a holiday pot luck or into the office; they will be sure to disappear quickly! These muffins make you think of autumn and of the good things that come along with the cooler weather.
Your ingredients. As you can see, I added some extra things during the baking process.
Beat together your pumpkin puree, sugar, oil, eggs, and vanilla extract until smooth.
Combine the flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and ginger and add to the pumpkin mixture, a bit at a time, until just moistened.
Zest your orange and add it to the batter.
Be sure to get every last scrap of zest!
Toss your cranberries with 2 tablespoons of flour and add them to your batter.
Fill your prepared muffin tins 2/3 of the way full and bake at 350 degrees F until set and lightly golden (15-20 minutes for mini-muffins and 25-30 minutes for regular sized muffins).
Allow to cool a bit before moving to another surface to cool completely.
Place your melted white chocolate in a sealable bag, cut off a tiny corner, and drizzle over the muffins in a zig-zag motion.
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon ginger
- 1 can pure pumpkin puree (NOT pumpkin pie mix)
- 2½ cups granulated sugar
- ⅔ cup vegetable or canola oil
- 4 large eggs
- 2 teaspoons vanilla extract
- zest of 1 orange
- 1 12 oz. package fresh cranberries, rinsed clean and patted dry
- 2 tablespoons flour
- 8 oz. white chocolate, for drizzling (optional)
- Preheat your oven to 350 degrees F. Place muffins liners in your muffin tin and/or spray lightly with Pam.
- Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and ginger in a large bowl and set aside. In another large bowl, beat together your pumpkin puree, sugar, oil, eggs, and vanilla extract, until smooth. Zest your orange and add that into the pumpkin mixture. Slowly add in the flour mixture, a bit at a time, until just moistened and well combined (do this by hand, if you need to, just don't overbeat).
- Rinse your cranberries and pat them dry. There is no need to cook them in any way before adding them to these muffins. Just toss them in 2 tablespoons of all-purpose flour so that they don't sink to the bottom of your muffins, then add them to the muffin batter, folding them in by hand.
- Fill your muffin cups ⅔ of the way full, and bake for 15-20 minutes for mini muffins, or 25-30 minutes for regular sized muffins. They are ready when the tops are slightly golden and they don't jiggle a lot when touched. Allow to cool a bit before moving to another surface to finish cooling.
- Melt your white chocolate in a microwave-safe bowl in 30 second intervals until smooth. Spoon into a sealable bag and cut a tiny bit of a corner off, then drizzle the chocolate over the completely cooled muffins (if the muffins aren't cool when you do this, the chocolate will not set). Allow the chocolate to set before moving to another surface (I made mini-muffins, and they stacked alright in tupperware when I brought them to work the next day, but I don't think that would work as well with regular size muffins, do to their weight). Makes 40-45 mini-muffins and 20-24 regular sized muffins.