Pumpkin Muffins with GrandyOats Maple Walnut Cranberries

Have all ingredients at room temp (68° to 70°F), Position rack in lower third of oven. Preheat oven to 350°F. Grease muffin tin or use paper liners. 

Whisk ingredients together throughly:

  • 1 1/2 cups all purpose flour
  • 1 1/2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp baking powder

 Combine in another bowl:

  • 1/3 cup milk (or water)
  • 1/2 tsp vanilla

 In a large bowl, beat 6 tbsp unsalted butter until creamy (about 30 seconds).

Gradually add 1 1/3 cups sugar and beat on high speed until lightened in color and texture (3 to 4 minutes).

Beat in 2 large eggs, 1 at a time.

Add and beat 1 cup pumpkin puree on low speed until blended.

Add flour mixture in 3 parts, alternating with the milk mixture in 2 parts, beating on low speed until smooth.

Fold in 2/3 cup GrandyOats Maple Walnut Cranberries

Fill muffin tins evenly. Bake about 1 hour, or until toothpick inserted comes out clean. Let cool in the pan on a rack for 5 to 10 min and then remove muffins from pan and allow to cool completely on rack.