Cranberry Pumpkin Muffins
Cranberry pumpkin muffins are one of my favorite muffins. The tartness from the cranberries with the delicious pumpkin flavor mixes to make a flavor profile I crave all year.
Ingredients:
1 ½ cups all purpose flour
1 cup vanilla protein powder
1 can pumpkin puree
½ cup brown sugar
½ cup granulated sugar
2 eggs at room temperature
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
2 teaspoons pumpkin pie spice
1 tablespoon vanilla extract
1 cup fresh cranberries plus more for garnish
1-2 tablespoons sugar in the raw or granulated sugar
Directions:
- Preheat oven to 350 and spray muffin cups with cooking spray.
- Add pumpkin puree and sugars to a stand mixer. Mix on medium speed until combined.
- Add eggs one at a time and mix in. Add vanilla and extract and mix in.
- Whisk together flour, protein powder, baking soda, baking powder, salt, and pumpkin pie spice in a separate bowl.
- Gradually add dry ingredients one cup at a time scraping down the bowl as needed.
- Add cranberries and mix in.
- Use a large cookie scoop to fill muffin tins.
- Press down 2-4 additional cranberries in the top of each muffin.
- Sprinkle sugar on top of each muffin.
- Bake for 20-25 minutes or until muffins are set in the center.
- Let muffins cool for 5 minutes before removing from tins to cool completely on a wire rack.
- Store in an airtight container.
- Enjoy!!