Ingredients and Weight:
- Pumpkin Puree: 1 cup (240 ml)
- All-Purpose Flour: 2 cups (250 grams)
- Granulated Sugar: 1/2 cup (100 grams)
- Baking Powder: 2 teaspoons
- Salt: 1 teaspoon
- Eggs: 2 large
- Vegetable Oil: 1/3 cup (80 ml)
- Fresh or Frozen Cranberries: 1/2 cup (125 grams)
- Cinnamon: 1 teaspoon (optional)
Preparation Time:
- Preparation Time: 20 minutes
- Cooking Time: 25 minutes
Difficulty Level:
Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- In a large bowl, combine pumpkin puree, flour, sugar, baking powder, and salt. Mix well.
- In a separate bowl, whisk together eggs and vegetable oil. Add the wet ingredients to the dry ingredients and mix until just combined.
- Stir in the fresh or frozen cranberries.
- Scoop the muffin mixture into 12 muffin cups, filling each cup about 3/4 full.
- Sprinkle a little cinnamon on top of each muffin (optional).
- Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Let cool for 5-10 minutes before removing from the pan and serving.
Nutritional Information:
- Calories: Each muffin contains about 250 calories.
- Fat: 8 grams
- Carbohydrates: 45 grams
- Protein: 5 grams
Dish Characteristics:
- Quick and easy to make.
- Cranberries add a tart and festive flavor.
- Pumpkin puree gives the muffins a rich and cozy taste.
- Suitable for a fall or winter treat.
User Comments:
- "These muffins are delicious! The combination of pumpkin and cranberries is perfect."
- "I love how easy these muffins are to make. They are a great breakfast option."
- "The muffins are moist and have a great flavor. I will make them again for sure."
Special Precautions and Tips:
- Make sure to use ripe and fresh ingredients for best results.
- Adjust the amount of cinnamon according to preference.
- For best results, use a non-stick muffin pan to ensure easy release of the muffins after baking.
