So many pumpkin recipes and so little time. Out of the mile long list of pumpkin desserts I’ve wanted to make these Spiced Pumpkin Cranberry Muffins are the second I‘ve baked. I know the season isn’t over but apples and pears are also vying for my affection. I like to buy several cans of pumpkin puree as soon as it hits the shelves. Not hoarding or anything, I just don’t want to be caught short if I get to pumpkin dessert #356 on my list.
When the mood and time were right for me to bake with pumpkin puree and I found a recipe, I took a quick scan of the cupboards and fridge to see what was available. Yeah that kind of planning is a little unorganized. This was going to be one of my flying by the seat of my pants baking moments. As one might expect I didn’t have everything on hand that I needed. However, I was able to make a delicious substitute. I used Chobani Greek Yogurt with Steel Cut Oats and Bananas. Initially I was skeptical about buying yogurt with mix-ins but after the first spoonful, I was convinced that this yogurt and I were going to be very happy together.
The muffins I baked were inspired by a recipe from Fine Cooking. Again, I used Chobani Greek Yogurt Steel Cut Oats with Bananas instead of sour cream. The muffins were nice and moist and had the slight tang that you would expect if using sour cream. In addition, I used pumpkin spice mix instead of the blend listed on the original recipe. I also opted out of the white pepper. It probably would have been ok, but I wasn’t feeling that daring. Dried cranberries are a bit more seasonal than raisins so I went with them.
I baked them in a jumbo muffin pan without liners. These aren’t very sweet so I melted some cream cheese frosting in a squeeze bottle and gave them a healthy drizzle. After the photo shoot I settled into my favorite chair with a cup of tea and one of these oversized muffins. Just perfect for relaxing and planning out your baking projects!
- 4 eggs
- 1 cup Chobani Greek Yogurt with Steel Cut Oats and Bananas
- 3 cups pumpkin puree
- 1 cup packed light brown sugar
- ½ cup sugar
- 2 sticks unsalted butter, melted
- 4 ½ cup all purpose flour
- 2 TBS baking powder
- 1 tsp baking soda
- 1 tsp salt
- 3 TBS pumpkin pie spice
- Pinch of cloves
- 1 ½ cups dried cranberries
- Cream Cheese Glaze (optional)
- Heat the oven to 350°F.
- In a large bowl, whisk the eggs, yogurt, pumpkin purée, brown sugar, sugar, and butter.
- In another bowl, sift together the flour, baking powder, baking soda, salt, pumpkin spice mix and dried cloves.
- Slowly add the dry ingredients to the wet, stirring until just mixed.
- Gently fold in the dried cranberries.
- Grease and flour a muffin tin (or line it with muffin papers, preferably foil).
- Scoop about ½ cup batter into each tin so that the curve of the batter is even with the rim of the cup.
- Bake the muffins in the middle of the oven until firm to the touch and a toothpick inserted into them comes out clean, 30 to 35 minutes.
- Remove the muffins from the tin when they're cool enough to handle.
- Glaze if desired.
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