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Quick Cranberry Pumpkin Muffins

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Recipe courtesy of https://allrecipes.com

Ingredients for Cranberry Pumpkin Muffins:

  • 2 eggs, slightly beaten
  • 2 cups white sugar
  • 1 cup solid pack pumpkin
  • 1/2 cup corn oil
  • 2 tablespoons orange zest
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon basking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups cranberries, halved

 

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

  2. Beat eggs, sugar, pumpkin, corn oil, and orange zest in a small mixing bowl until smooth.

  3. Mix flour, pumpkin pie spice, baking soda, and salt in a large mixing bowl with a fork. Make a well in the center of the flour mixture. Pour pumpkin mixture into the well; stir until the dry mixture is just moistened into a batter. Fold cranberries into the batter.

  4. Scoop batter into prepared muffin cups.

  5. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.

    Pumpkin snickerdoodles 4

    White Chocolate Pumpkin Snickerdoodles

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    White Chocolate Pumpkin Snickerdoodles

    Recipe courtesy of SallysBakingAddiction.com

     

    Ingredients:

    • 1/2 cup (115g) unsalted butter
    • 1/4 cup (50g) packed light or dark brown sugar
    • 1 cup (200g) granulated sugar, divided
    • 1 teaspoon pure vanilla extract
    • 6 Tablespoons (86g) pumpkin puree 
    • 1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
    • 1/4 teaspoon salt
    • 1/4 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 2 teaspoons ground cinnamon, divided
    • 1 teaspoon pumpkin pie spice
    • 1/2 cup (90g) white chocolate chips or chunks

    Directions: 

    1. Melt the butter in the microwave. In a medium bowl, whisk the melted butter, brown sugar, and 1/2 cup granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
    2. In a large bowl, toss together the flour, salt, baking powder, baking soda, 1 and 1/2 teaspoons cinnamon, and pumpkin pie spice. Pour the wet ingredients into the dry ingredients and mix with a large spoon or rubber spatula. The dough will be very soft. Fold in white chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed in the dough. Cover the dough and chill for 30 minutes, or up to 3 days.* Chilling is mandatory.
    3. Take the dough out of the refrigerator. Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
    4. Roll the dough into balls, about 1.5 Tablespoons of dough each. Mix the remaining 1/2 cup of granulated sugar and 1/2 teaspoon of cinnamon. Roll each of the dough balls generously in the cinnamon-sugar mixture and arrange on 2 baking sheets. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. The photo above shows what the cookie dough balls should look like before baking.
    5. Bake the cookies for 11-12 minutes or until the edges appear set. The cookies will look very soft and under-baked. Remove from the oven and press a few more white chocolate chips onto the tops, if desired. If you find that your cookies didn’t spread much at all, flatten them out with the back of a spoon when you remove them from the oven.
    6. Cool cookies for at least 10 minutes on the baking sheets before transferring to a wire rack. (Tip: The longer the cookies cool, the chewier they will be!)