My absolute must for fall season. This recipe is from prevention magazine. I used whole wheat flour to make it healthier. I usually try to replace butter with apple sauce as much as I can but don't try on this recipe, I tried and it didn't work. Instead of butter you can still use healthier butter spreads and get good results. You can change the amount of pumpkin spice to your liking, I like mine spicy so added more pumpkin spice .
You can never go wrong with this recipe even if you lack the essential baking skills, it is simply delicious.
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1½ teaspoons pumpkin pie spice
¼ teaspoon baking soda
½ teaspoon salt
½ cup butter, at room temperature
¾ cup sugar
1 cup canned solid-packed pumpkin
¼ cup milk
¼ cup dried cranberries/ or raisins
1. Preheat the oven to 400°F. Grease a 12-cup muffin pan.
2. In a medium bowl, combine the flour, baking powder, pumpkin pie spice, baking soda, and salt.
3. In a large bowl, with an electric mixer on medium speed, beat the butter and sugar for 3 minutes, or until light and fluffy. Beat in the eggs, pumpkin, and milk. Stir in the flour mixture until just combined. Do not over mix. Stir in the cranberries.
4. Divide the batter evenly among the prepared muffin cups, filling them about two-thirds full. Bake for 12 to 15 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Cool on a rack for 5 minutes. Remove to the rack to cool completely.