Cranberry Pecan Pumpkin Muffins

I believe November should be all about Pumpkins. Baking with it, brings so much texture and smoothness to everything you cook.

And since we are starting to see Cranberries at the Supermarket, I thought might as well add some with it. And it was DELICIOUS!

Enjoy & a Bon Appétit!

As always, you will find the Step-by-Step Video below the recipe. 

If this is your first visit, BIENVENUE! I am a bonCOOK™ Independent Consultant. BonCOOK‘s Mission is “to create confidence in the Kitchen” with Professional Flexible Bakeware and innovative Tools. I am available to guide you through our products and to organize your Virtual Culinary Workshops Gatherings with Friends and Family.

• Save

• Save

Cranberry Pecan Pumpkin Muffins

bakingwithnessa

These Cranberry Pecan Pumpkin Muffins taste just like an Autumn Day. The tartness from the Cranberries goes so well with the Sweet Pumpkin.

Start Cooking Pin Recipe Print Recipe

Prevent Sleep ModePrevent Sleep Mode

Prep Time 10 minutes mins

Bake / Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Cake

Cuisine American, French

Servings 12

Equipment

• Save

Triangle Flexipan®

• Save

Baking Sheet (M)

• Save

Magnetic Measuring

• Save

Mixing Bowl

• Save

Whisk

• Save

Mini Whisk

• Save

Spatula

• Save

Whisk Spatula

• Save

Mini Ladle

Ingredients

 

1x2x3x

• ▢ 1 cup (115 g) pumpkin purée
• ▢ 1/2 cup (120 g) buttermilk
• ▢ 3 Tbsp (40.8 g) Vegetable Oil
• ▢ 1 tsp (4 g) Vanilla Extract
• ▢ 1 egg
• ▢ 1/3 cup (70 g) sugar
• ▢ 1 tsp (2 g) ground cinnamon
• ▢ 1/4 tsp (0.5 g) ground ginger
• ▢ 1/8 tsp (0.25 g) ground all spice
• ▢ 1/8 tsp (0.25 g) ground nutmeg
• ▢ 1 1/4 cup (155 g) flour
• ▢ 1/2 tbsp (6 g) baking powder
• ▢ 1 cup (100 g) fresh cranberries (Washed and Pat Dry)
• ▢ 1/3 cup (35 g) Pecans (Crushed)

Instructions

 

• Preheat oven to 350F/180C.
• In a mixing bowl, mix together all the wet ingredients (Pumpkin Purée, Buttermilk, Vegetable Oil, Vanilla Extract and egg).
• Then, Whisk in the sugar.
• Add all your Spices (Cinnamon, Ginger, all Spice, Nutmeg), along with the flour and baking powder. Mix until incorporated.
• Then, using a spatula fold the Cranberries and Chopped Pecans.
• Place your Triangle Flexipan® Tray on the top of your Medium Perforated Baking Sheet.
• Pour your batter into the Flexipan® using the mini ladle. Then, even out the corners with your spatula.
• Bake for 20 minutes at 350F/180C. (Every oven heats differently, monitor your Mini Cakes from 18min). It is ready when the toothpick inserted comes out clean.
• Once your Cranberry Pecan Pumpkin Muffins are out of the oven, let them cool down for abbout 10min before unmolding. Then, Serve and Enjoy! Bon Appétit!

YouTube Video

Photos

• Save

• Save

• Save

• Save

Nutrition

Calories: 112kcal | Carbohydrates: 19g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 70mg | Potassium: 95mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3221IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg

Keyword best muffin recipe, best pumpkin muffins, bon cook, buttermilk muffin, cranberry pecan pumpkin recipes, easy cranberry muffin recipe, fall recipes, flexipan, guy demarle, moule triangle, silpat, thanksgiving baking, triangle mold

Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com

Find it online:

https://bakingwithnessa.com/cranberry-pecan-pumpkin-muffins/

• Save

• Save