Recipe by Robin
Can you think of two more iconic late fall seasonal harvests than pumpkins and cranberries? At first I thought it was an odd idea to combine them, even though I wanted to. Then I experimented with Pumpkin-Cranberry Bars last year and the flavors blended harmoniously, enhanced by a few spices. This year I’m going for the muffins. The recipe is based upon my Raisin Date Persimmon Muffins or Cake, another fall/winter-friendly seasonal recipe. Pumpkin seeds add an unexpected flavor, irresistible crunch, and make this recipe appropriate for groups in which someone might have nut allergies.
|Closeup of Yum|
|Prep Dry, Wet, and Added Ingredients First|
|Spicy Dry Ingredients|
This recipe makes approximately 1 dozen standard size muffins. For the holidays, mini-Bundt cakes are a fun giveaway for guests, neighbors, and colleagues. This recipe will make 6 Bundtlettes; baking time is about 35 minutes. You might even want to try this in an angel food cake (tube) pan, in which case baking time would be about 55 minutes. In any case, test with a toothpick, per the recipe.
|Batter with Seasonal Red and Green|
makes about 12
1¼ cup cranberries
1 tsp. evaporated cane juice (sugar)
1 cup unbleached flour
1 cup whole wheat pastry flour
1 tsp. baking powder
1 tsp. baking soda
1 ¼ tsp. cinnamon
1 tsp. ground ginger
½ tsp. nutmeg
¼ tsp. allspice
6 tbsp. butter, soft
1 cup golden brown sugar
½ cup + 2 tbsp. buttermilk
1 cup pureed pumpkin
½ cup + 2 tbsp. pumpkin seeds
Chop cranberries and sprinkle with 1 tsp. evaporated cane juice (sugar). Allow 1 hour for cranberries to absorb sweetness.
Preheat oven to 350 degrees F.
Grease muffin tins.
Sift and measure unbleached and whole wheat pastry flours. Combine with baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice, using a whisk. Set dry ingredients aside.
Cream butter. Add brown sugar and cream together. When well mixed and fluffy, beat in one egg at a time. Stir in buttermilk, a little at a time, until completely mixed. Stir in pumpkin puree until batter is smooth and consistent.
Stir mixed dry ingredients into the pumpkin mixture until half-mixed. Add cranberries and ½ cup pumpkin seeds and continue mixing until just blended, scraping the bottom of the bowl with a spoonula.
Spoon batter into muffin tins, filling to the top, or ¾ full, if you prefer. Sprinkle muffin tops with remaining 2 tbsp. pumpkin seeds.