Pumpkin Cranberry Muffins

Thursday, October 23, 2014 4 0

Sometimes it feels like I live in the rain capital of the world. No joke, it has been raining here in Vancouver for a week straight. Maybe more, I’ve lost count. I often find it challenging to get through the winters because I get so sun-deprived and often joke, in the dead of a rainy, dark January, that I’ve got to pick up and move to a sunnier city.

Interestingly, we spent Canadian Thanksgiving a few weekends ago in Tofino, BC, which is actually an honest-to-goodness rainforest. It is always raining in Tofino, even at the height of summer. But the culture of Tofino is one in which storms are a given and daily life continues regardless. And so, though it rained the 4 days we were there, we still walked the beaches, we still explored.

And I found that my perspective shifted. If the rain is a given, why let it hold you back from going about your life? What’s the point in letting it depress me? There’s not a thing I can do about it!

So, to celebrate in the rain and take me back to Thanksgiving, I baked these Pumpkin Cranberry Muffins. (And also, not gonna lie, I’m still obsessed over the Pumpkin Muffins with Brown Sugar Drizzle I made last week.) These muffins would be great for Thanksgiving weekend breakfasts!

Thanksgiving in Tofino

Pumpkin Cranberry Muffins

Pumpkin Cranberry Muffins

Thanksgiving in Tofino

Pumpkin Cranberry Muffins

 

Pumpkin Cranberry Muffins
Yields 12
A muffin to celebrate the rain.
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 1/2 cup butter, melted
  2. 1 1/4 flour
  3. 3/4 teaspoon baking soda
  4. 2 teaspoons cinnamon
  5. 1 teaspoon ground ginger
  6. 1/2 teaspoon nutmeg
  7. 1/2 teaspoon ground cloves
  8. 1 cup pumpkin puree
  9. 2 large eggs
  10. 1/2 cup dark brown sugar
  11. 1 cup dried cranberries
Instructions
  1. In a large bowl, whisk together the melted butter, pumpkin, eggs, and brown sugar until well combined. In a small bowl measure out the flour, baking soda, cinnamon, ginger, nutmeg, and cloves. Add the dry ingredients to the wet ingredients and whisk until just combined. Fold in the cranberries.
  2. Line a muffin tray with paper liners and spoon in the batter to fill the cups 3/4 full. Bake at 350 degrees F for 17-20 minutes until the tops are springy to the touch.
Notes
  1. Instead of cranberries, you could swap in raisens or even chocolate chips!
Adapted from Butter Baked Goods: Nostalgic Recipes From a Little Neighborhood Bakery
the lovely kitchen http://www.thelovelykitchen.org/

Thanksgiving in Tofino

4 comments

4 Comments
  • Katie (The Muffin Myth)
    October 23, 2014

    Ahh, rainy Vancouver winters! I’m from Vancouver, but now live in Stockholm and when people here complain about the rain I’m like, uh no, this is not a lot of rain. I’ve traded the temperate rainy weather for deep dark snowy winters. Each has benefits and drawbacks I suppose. These muffins look lovely! Quick question, is there really 1.5 cups of melted butter? That seems like a lot of butter for 1.25 cups of flour! But if it’s correct, I trust that these are awesome and I’ll give them a go with some of my freshly roasted pumpkin puree!

    • thelovely
      October 24, 2014

      Oh my goodness Katie, good catch! There’s definitely only a 1/2 cup of melted butter. I’ve made the edit – thanks! How do you manage the dark winters in Stockholm? And especially as a food blogger! You must have a fantastic light set up :)

  • Alyssa
    November 25, 2014

    These look so healthy. I just wanted to let you know that I have a food blog, Simply Creative Recipes, where you can share photos, and I am linking to this post if you don’t mind. You are welcome to share your photos with a link back if you’d like. Alyssa

    • thelovely
      November 25, 2014

      Thanks for letting me know Alyssa – you are welcome to do so!

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