White Chocolate Cranberry Pumpkin Muffins

These spicy muffins are moist and full of flavor. The cranberry perfectly complements the pumpkin flavor while hints of orange keep the muffins tasting light. The white chocolate chips are optional if you want to make these more of a yummy dessert. The perfect fall treat!

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease 3 muffin pans or line with muffin wrappers.

Step: 2

Mix flour, white sugar, salt, baking soda, and allspice together in a bowl. Whisk eggs in a separate large bowl. Add vegetable oil, pumpkin, orange juice, vanilla extract to eggs; whisk until smooth. Stir flour mixture into pumpkin mixture until just combined; fold in white chocolate chips and cranberries. Pour batter into the prepared muffin cups. Sprinkle each muffin with brown sugar.

Step: 3

Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes.

Per Serving: 243 calories; protein 2.6g; carbohydrates 40.1g; fat 8.6g; cholesterol 21.7mg; sodium 182.5mg.

The quality of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal dough , which not always rise as well as clear bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.