Pumpkin and cranberries muffin

I am not a huge fan of pumpkin pie. But I can eat a whole tray of these muffin without blinking… you have been warned.

Ingredients:
2 cups flour
1 tea spoon baking soda
1 tea spoon baking powder
1 tea spoon salt
1/2 tea spoon ground cinnamon
1/2 tea spoon ground cloves
1/2 tea spoon ground ginger
1 stick unsalted butter, room temperature
1 cup sugar
2 eggs
1 cup pumpkin puree
zest of one orange
1 tea spoon vanilla
1 cup orange juice
2 cups cranberries
ingredients

***
1. Pre-heat the oven to 325F
In a bowl, combine the flour, baking soda, baking powder, spices and salt.
dry

2. In the bowl of a mixer, combine the butter and sugar. Cream the butter until light and fluffy, scrapping down the sides a few times.
butter

3 . Add the eggs one at the time, mixing well between each.
eggs

4. Add the puree, orange zest and vanilla extract.
add-puree

5. Add the orange juice and stir well to combine.
add-juice

6. Stir in the flours in 3 times.
flour

7.  Remove from the mixer. Fold in the cranberries with a spatula.
cranberries

8. Spoon into a muffin tin lined with paper liners (or a good non-stick muffin tin).
fill-cups

9.  Bake for 30 minutes. Allow to cool in the tins for 5 minutes or so then transfer to a cooling rack. Allow to cool to room temperature.
baked

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Pumpkin Purée

A simple pumpkin purée, for cakes, pies or other uses.

Ingredients :
Baking Pumpkin
Salt
puree-ingredients

***

1. Pre-heat the oven to 400F
Remove the stem of the pumpkin and cut in half.
puree-cut

2. Scrape out the seeds and strings.
Sprinkle a pinch of salt on both sides then put face down on a baking tray lined with parchment paper.
Bake for 40-45 minutes until very soft.
puree-scraped

3. Transfer the pumpkin halves to a cooling rack to cool for 30 minutes to an hour.
puree-cool

4. Scoop the flesh of the pumpkin. Remove any overly cooked bits and make sure you don’t get any skin.
puree-scoop

5. Pulse in a food processor until smooth.
puree-pulse

6. Set aside to cool fully.
puree-jars