Pumpkin Fruit and Nut Muffins
Infused with the warm flavors of fall, these Pumpkin Fruit and Nut Muffins are a delightful blend of pumpkin puree, aromatic spices, and a medley of dried fruits and crunchy nuts. Perfectly moist and lightly spiced with cinnamon and nutmeg, these muffins are elevated with bursts of tangy dried cranberries, sweet raisins, and the satisfying crunch of walnuts or pecans. Quick and easy to make, this recipe requires just 15 minutes of prep time, making it an ideal choice for busy mornings or cozy afternoon snacks. Serve these tender muffins warm or at room temperature, and enjoy the comforting taste of homemade autumnal goodness. Whether for breakfast, a brunch treat, or a grab-and-go snack, these muffins are guaranteed to satisfy. Store them easily in an airtight container to enjoy their freshness for days!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 1 cup pumpkin puree
- 0.75 cups granulated sugar
- 0.25 cups brown sugar
- 0.5 cups unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.25 cups milk
- 0.5 cups chopped dried cranberries
- 0.5 cups chopped nuts (walnuts or pecans)
- 0.25 cups raisins
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
In another bowl, combine the pumpkin puree, granulated sugar, brown sugar, and melted butter. Whisk until smooth and well blended.
Add the eggs one at a time to the pumpkin mixture, whisking well after each addition. Stir in the vanilla extract and milk.
Gradually fold the wet ingredients into the dry ingredients, mixing just until combined. Do not overmix the batter.
Gently fold in the chopped dried cranberries, nuts, and raisins.
Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
Bake the muffins in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container for up to 3 days.
Nutrition Facts
Calories |
302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 251 mg | 11% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 24.5 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 145 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
