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Friday, November 11, 2016

Pumpkin Cranberry Pecan Muffins


These Pumpkin Cranberry Pecan Muffin are the ultimate taste of fall- sweet with a burst of tart from the cranberries.  They are a-mazing!  I have made this recipe every fall for over a decade now, tweaking the original recipe, that I found in a cooking magazine, here and there.  I can not tell you how many times I have had people say they are the best muffins they have ever had!  Seriously, they are that good.  They would be perfect for Thanksgiving breakfast!  And since Thanksgiving is right around the corner I wanted to share it with you.  I shared this recipe on the blog several years ago, but wanted to remind you how wonderful they are, and share with my new readers who might have missed it.
So, grab a cup of coffee or tea, and enjoy!


Pumpkin Cranberry Pecan Muffins/Bread
(this recipe makes 4 dozen muffins or two 9 x5 loaves)

dry ingredients:
3 cups all-purpose flour
1 Tablespoon cinnamon
1-1/2 teaspoon ground ginger
3/8 teaspoon ground cloves (3/8 t. is = to a slightly rounded 1/4 t.)
2 teaspoon baking soda
1-1/2 teaspoon kosher salt

wet ingredients:
2-1/2 cups sugar
1/2 cup butter
1/2 cup vegetable oil
4 large eggs
1 can 100% pumpkin (15oz.)  I use Organic
1/2 cup freshly squeezed orange juice and
zest of one orange

3 cups cranberries (if using frozen cranberries, add frozen directly to mixture, no need to thaw)
2 cups chopped Pecans,or nut of your chosing (I use a large chop, as opposed to fine)


Directions
:
Preheat oven to 350.
 Line muffin pans with cupcake liners. OR butter two 9 x 5 inch loaf pans
Blend dry ingredients. Set aside.
Creme sugar and butter, then add oil.
Add eggs (one at a time), orange juice, and pumpkin.
Add dry ingredients to wet, blending until just moist.
Fold in cranberries and pecans.
I fill a large ice cream scoop HERE to level, then place in the cupcake liners to make filling easy.
.
Bake: 
25 or 30 minutes for muffins, OR 1 hour and 15 minutes to 1 hour 25 minutes for loaves (or when cake tester comes out clean.)

Enjoy!
xxojoan

33 comments:

  1. Hello Joan, Your recipe makes me miss the pumpkin bread we used to make in the fall. Unfortunately, in Taiwan, it is almost impossible to get canned pumpkin. I agree with you that pecans are the way to go with pumpkin, as well as almost any other baking. I will clip this recipe to help guide the next time I am able to make this.
    --Jim

    ReplyDelete
    Replies
    1. hi Jim! I would send you some, but I'm thinking it wouldn't get through customs???

      Delete
  2. They sound yummy!! I will definitely try them. I'm sure they freeze well too. :)

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    Replies
    1. That is a great point Gina, thank you for reminding me... yes they freeze very well!

      Delete
  3. I love recipes that make two loaves, because I make many little teacake size . Wrapped separately and you can have one when the moods strikes. Baked good defrost so quickly.

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  4. much older sister susanNovember 11, 2016 at 2:08 PM

    Also add a pinch or a lot of cayenne pepper! I add to my pumpkin bread and it is so good with a kick!

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    Replies
    1. much older sister susanNovember 11, 2016 at 8:16 PM

      No but I will for sure!!! I make Mrs. Shook's pumpkin bread recipe from years ago and add 'this and that' to make it better and AND cayenne. I LOVE cayenne!!! It is great with pumpkin!! I add a lot!

      Delete
  5. Thanks for sharing! How far ahead can these be made? And what is your suggested way of storing these?

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    Replies
    1. You can make them ahead and freeze them, but like all bakery goods they are best the day off. The tops are a bit crunchy and the insides soft. I store mine in an upside down cake keeper:) with a piece of waxed paper between each layer, but they do get softer. They are great as is or reheat in a microwave.
      You could also prepare the wet and dry ingredient's in their separate bowls the night before and mix together right before baking.

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  6. These look delicious. I will definitely be trying them!

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  7. Perfect timing. We have family coming to stay with us the week of Thanksgiving and I love having a simple breakfast item such as this for guests.
    I just love pumpkin and cranberries.
    Karen

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  8. I will be trying these. I love anything pumpkin. Did you get my email? Hugs! Dianne

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  9. I can't wait to try this recipe! Thank you for sharing it and all those lovely photos. I always look forward to your posts. XXXX Carolina

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  10. Thank you! Can't wait to try!!! blessings

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  11. I made these the first time you ran the recipe and oh my, they are absolutely the best. I think I made them again but as loaves and I didn't bake them quite long enough. That didn't seem to matter too much, though, except that I had to keep both loaves for myself instead of giving one away. Wasn't that a shame?

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    Replies
    1. I am so happy to hear that you love them too Barbara! Yes, the loaves take forever to bake. I think that was one reason I started making them as muffins;)

      Delete
  12. much older sister susanNovember 11, 2016 at 10:09 PM

    Is that a Mud Australia coffee cup? I love Mud! They are expensive though. I have many pieces.

    ReplyDelete
    Replies
    1. I had never heard of Mud... $45 for a coffee cup?? I don't think so. Mine, the one with tea above, was $4.99 from Pier 1. The one with the coffee is Dan's favorite. It was from Crate and Barrel. Had them for years and years; sadly this is the last one. Dan is very choosey about his coffee mugs;)
      You have many pieces of the Mud??

      Delete
    2. My husband also has his beloved discontinued Crate and Barrel coffee mugs (different than yours, though). For a birthday gift a few years ago I was able to track down 6 of them on eBay - the plan is for him to have his favorite cups forever!!

      Delete
  13. I have a pumpkin banana bread recipe that I love, and was going to make this morning. I think I'll give yours a whirl instead.

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  14. Thank you! I just made my favorite pumpkin cranberry "bread" (it's a cake) yesterday! Sooo good.

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  15. Thanks for this, Joan. They sound delicious! Can't wait to try them.

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  16. Hi Joan, long time reader and first time commenter. Unfortunately, with a question...what sort of sugar do you use for these, please? Regular granulated or soft brown?

    Thanks, Louise

    And yes! that IS my real name :)

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    Replies
    1. Hi Louise, it is regular granulated sugar.

      Delete
    2. Thanks for the speedy response, Joan. Delighted to report that I made these and they were a huge hit! Managed to squirrel some away in the freezer before the vultures polished them all off. Thank you so much for the great recipe.

      Delete
  17. Dear Joan,
    You house looks gorgeous decorated for fall. LOVE!
    Happy Thanksgiving to you, Dan and the girls, Robin

    ReplyDelete
  18. Happy Thanksgiving to you, Joan, and to Dan, Ella, Louise and Magnolia!
    Claudia

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  19. The Grove sounds wonderful... Thanks for the giveaway!

    clbare@windstream.net

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  20. I made these this weekend - I couldn't find canned pumpkin in Sydney so I just cooked and pureed some fresh pumpkin! It was delicious - thanks for a great recipe

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  21. I've tried a lot of pumpkin muffin recipes (from this site and others) and this one was definitely the best. Moist, just the right amount of spices, and very delicious.

    ReplyDelete

Welcome! Thank you for leaving a comment; you have no idea how much your comments inspire me to keep writing- I appreciate each and every one. Comments are moderated by me prior to publishing on the blog, so if you don't see your comment post immediately it will be posted as soon as I receive it and read it. joan

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