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Reviews & Comments

Pumpkin-Cranberry Muffins
full spoonfull spoonfull spoonfull spoonhalf spoon (56 Ratings)

56 Ratings

5 spoons 43%
4 spoons 38%
3 spoons 14%
2 spoons 2%
1 spoons 4%
Pumpkin-Cranberry Muffins
Brighten breakfast—or mid-afternoon, for that matter—with these pumpkin muffins filled with dried cranberries and chopped pecans. Ginger and cinnamon add delicious warmth and depth.
Prep: 15 MinTotal: 40 Min
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1 - 10 of 21 Reviews « Previous 1 2 3 Next » 
Posted 10/24/2011 5:00:42 PM REPORT ABUSE mandiluvcandy said:
Rating:
These were amazing!!! Brought them to the office & everyone wants the recipe! Will make year after year. My 5 yr old daughter loves them as a snack & my very picky husband loved them also. Only bad thing is they dried out pretty quickly. will use foil wrappers next time to preserve the pumpkin-y moisture :)
This reply was: Helpful  Inspiring
Posted 9/24/2011 11:19:50 PM REPORT ABUSE ezbakersa said:
Rating:
these were ok. pumpkin flavor was overshadowed by the tart cranberries. i think they needed a little something to make them sweeter or less tart. maybe adding allspice as someone mentioned? i'm not experienced enough to know what to put in these muffins for more flavor...just know they were lacking. they were very moist and dense though - which is a good thing.
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Posted 7/25/2011 9:05:08 PM REPORT ABUSE FryGirl2 said:
Rating:
Has anyone used Bisquick to make them
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Posted 7/25/2011 8:04:16 PM REPORT ABUSE espanolchica11 said:
Rating:
delicious muffin!! I added a pinch of allspice for additional flavor. The first batch turned out dry. I only needed about 14 minutes for regular size muffins.
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Posted 6/24/2011 2:39:54 PM REPORT ABUSE Tanten99 said:
Rating:
Love these! I've made them a few times now, and they are always a hit.
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Posted 6/12/2011 5:44:52 PM REPORT ABUSE andreaw33333 said:
Rating:
Good and simple muffin recipe. I used half whole wheat and half unbleached flour. Also instead of just cranberries I used 1/3c dried cranberries, 1/3 c raisins and 1/3 c chopped dried apricots. This mixture gave it a little more texture. It would also be good with just cranberries. I love fresh craberries and think next time I will try them in this recipe.
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Posted 1/3/2011 5:37:07 PM REPORT ABUSE greengal said:
Rating:
LOVE, LOVE these! I've made them at least 4 times this past two months and I'm back to print out the recipe for a friend who loved them, too. I only make one change - that is to use 1 cup whole wheat flour + 1 cup all purpose flour to make them a little healthier. So easy and quick to make! YUM
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Posted 12/8/2010 7:15:21 AM REPORT ABUSE MsJaxFla said:
Rating:
Oh yeah, I am going to use fresh but microwaved sweet potatoes instead of pumpkin. Pumkins were scarse for us this season, so I bought many pounds of sweet potatoes for .28 cents a pound. Such a deal and I like them about the same as pumpkin for that price. I wonder if the self rising flour I have had in my freezer for about a year will work instead of using my old baking powder? Wish me luck. Maybe I will leave out salt and add the old baking powder? Anyone try such?
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Posted 12/8/2010 7:00:46 AM REPORT ABUSE MsJaxFla said:
Rating:
ksvp, I bet your baking powder was too old, cause I just thought about mine being old and forgot to buy a new can. I am a bit aggravated with myself about it too. I so wanted to make these today, but I refuse to go back to the store just for baking powder till at least tomorrow. I am going to use fresh cranberries as well, but I will chop them and add a couple of spoons of sugar and leave them in the fridge for over night.
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Posted 11/19/2010 4:23:24 PM REPORT ABUSE mh111910 said:
Rating:
I have made these pumpkin cranberry muffins with real cranberries. I slice up the cranberries before I add them to the mixture. They have a slight sourness when you bite the cranberries after they are cooked but I like that taste. I did not add any additional sugar.
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1 - 10 of 21 Reviews « Previous 1 2 3 Next » 
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