These Pumpkin Muffins Are Easy & Quick

COOKRITA

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[{"selector":"#anim-14e3710c-dd06-4450-98d5-2a3f56c6f841","keyframes":{"transform":["scale(1)","scale(1.01)","scale(0.999)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":0,"duration":3000,"easing":"ease-in-out","fill":"both","iterations":1}] These cranberry pumpkin muffins use Libby's pumpkin puree, tart cranberries, orange juice, orange zest, and warm spices - perfect for the fall season or as the perfect pumpkin muffin treat any time of year! Learn more

Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with paper cupcake liners.

In a large bowl, combine flour, spices, baking soda, baking powder, and salt.

In a separate bowl, whisk eggs, and sugar. Add in the pumpkin puree, butter, orange juice, vanilla, and zest. Whisk until combined.

Add the dry to wet ingredients. Fold in the cranberries. Pour the batter into each muffin liner (I add the batter almost until the top).

Bake for about 22 minutes, until a toothpick inserted into the center of the muffins, comes out clean.

Let the muffins cool in a muffin tin for 5-10 minutes before removing them onto a wire to cool completely.

Serve with powdered sugar on top. Enjoy!

Full Recipe & TIPS: