Cranberry Pecan Pumpkin Muffins
These Cranberry Pecan Pumpkin Muffins taste just like an Autumn Day. The tartness from the Cranberries goes so well with the Sweet Pumpkin.
Equipment
Ingredients
- 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
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
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com