I recently read that there is an expected shortage of canned pureed pumpkin this year. Whether this is actually true, remains to be seen, but naturally, I panicked. An immediate trip to the market was in order, where I purchased ten (15 ounce) cans. I did say panicked, right? Um, ya.
I love pumpkin pie, but I won’t be feeding enough people this Thanksgiving to make ten of them. (Although, it would be awesome. That many people…AND that many pies.) Instead, I focused my search on another marvelous baked good. Muffins.
This Betty Crocker recipe jumped out at me with a big, “Hello. I have pumpkin puree in me. And did you notice that I also have cranberries and pecans?” A muffin that totally jives with the season. Sounded perfect.
And they were. Sweet, but not pumpkin pie sweet. Moist. Fantastic flavor and texture combo with the added nuts and cranberries. And easy peasy prep. All around good.
I have actually made them five times already, just in the last week or so. Not kidding. The first dozen was for breakfast, then they came with me to pick up Haley from school, I made them for my friend Chelsey, got a batch ready for my mom’s visit, and I have some cooking right now.
The obnoxious number of cans doesn’t seem so silly anymore. Well, maybe. But, it just means I need to find other uses for the pumpkin (twist my arm) or make more of these muffins (oh, darn shoot heck.)
Pumpkin Muffins with Cranberries and Pecans
Makes 12 muffins
Prep time: 15 minutes
Total time: 35 minutes
• 2 cups all purpose flour
• 3/4 cup sugar
• 3 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 cup canned pumpkin puree
• 1/2 cup canola oil
• 2 eggs
• 1 cup dried cranberries
• 1/2 cup chopped pecans
Preheat oven to 400 degrees. Grease 12 regular-sized muffin cups with cooking spray, or line with paper baking cups.
In a large bowl, mix flour, sugar, baking powder, cinnamon, ginger, and salt. Stir in pumpkin, oil, eggs, cranberries and pecans just until moistened (do not over mix!) Divide batter evenly among muffin cups.
Bake 20-25 minutes until a toothpick inserted in the center comes out clean.
Note: Do not overmix! Your muffins will come out hard or rubbery. Try folding the batter together with a spatula until combined.
(adapted from Betty Crocker)