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