What would October be without pumpkin? Here, to welcome the fall season, is a mouth-watering breakfast treat. Actually, they’re pretty good just about any time.
Need 12-cup muffin tin, paper muffin cups
Ingredients:
½ cup dried cranberries
1 1/2 cups flour, sifted
1 t baking soda
2 t pumpkin pie spice
¼ t salt
1 cup granulated sugar
¼ cup light brown sugar
½ cup buttermilk
4 T butter, melted and cooled
1 egg
1 cup canned pumpkin puree
½ chopped pecans
Procedure:
Preheat oven to 375 degrees. Plump dried cranberries by covering with hot water for 10 minutes. Drain and set aside. Mix together the flour, baking soda, pumpkin pie spice and salt in a large bowl. Combine white and brown sugar, buttermilk, butter, egg and pumpkin in another large bowl. Whisk until incorporated. Mix in the dry ingredients slowly until well incorporated, but don’t overmix. Fold in pecans and cranberries.
Place medium-sized paper muffin cups into muffin pan. Spoon batter into cups about ½ inch from rims. Bake 20-25 minutes until tops feel firm but spring back to the touch. Remove cups from pan and cool on a wire rack. Makes 12 muffins.
Recipe by Phyllis Kirigin sweetpaprika.wordpress.com Phyllis is a resident of Croton-on-Hudson and is an avid cook and food blogger. She loves all things culinary, focusing on using fresh ingredients and promoting local farmers and artisans. She can be reached at This e-mail address is being protected from spambots. You need JavaScript enabled to view it
Photographer Bill Brady http://bit.ly/9wFYxm
