Pumpkin Cranberry Spice Muffins

By Sharon

May 31

Fresh pumpkin combined with oat and whole wheat flours create a healthy morning muffin. Add nuts, dried fruit or fresh cranberries for texture and extra flavor.

This recipe uses the cake method of mixing.

Pumpkin Spice Muffins
2cups organic all-purpose flour
1/2cup oat flour
1/2cup whole wheat flour
1/2teaspoon kosher salt
1 1/2teaspoons baking powder
1teaspoon baking soda
1teaspoon ground cinnamon
1teaspoon grated nutmeg
1teaspoon ground cloves
1teaspoon ground ginger
1/2cup unsalted butterroom temperature
1 2/3cups organic granulated sugar
3large eggsroom temperature
2/3cup buttermilk
1 1/4cups fresh pumpkin pureeroom temperature
1cup fresh cranberriesor dried cranberries, raisins
1cup toasted nutsoptional — chopped; pecans, hazelnuts, walnuts


Preheat oven to 400°F/200°C/Gas Mark 6. Prepare 26 Muffin cups with foil liners or use silicone baking cups.

In a medium mixing bowl sift flour, salt, baking powder, baking soda, cinnamon, nutmeg and ground cloves. Set aside.

In the bowl of the stand mixer, or using a large mixing bowl and a hand mixer, beat the butter. Add sugar and continue to beat until sugar is well combined and mixture is fluffy.

Add eggs, one at a time, beating well after each addition.

In a medium bowl combine buttermilk and pumpkin puree. Whisk until thoroughly combined.

Turn the mixer to low speed and gradually add one-third of the sifted flour mixture. Then add one-third of the pumpkin mixture.  Repeat until all ingredients are added, finishing with the pumpkin mixture. Beat just until all ingredients are combined. Do not over beat.

Stir in the chopped cranberries or nuts using a large spatula.

Let mixture stand at room temperature for about an hour so that all the flavors combine and meld through the mixture.

Using a 1/4 cup disher fill muffin cups 3/4 full. Bake at 400°F/200°C/Gas Mark 6 for 20 to 25 minutes until muffins are browned and spring back when touched.

I baked part of my batter for this recipe in 4 Mini Quick Bread pans.  I set the oven at 375°F/190°C/Gas Mark 5 and baked for about 40 minutes.