As I’ve mentioned before, something that’s hard for me to resist when I see the long aisle of Easter candy at the store are those malted milk speckled eggs–malt balls covered with a candy coating. I eat way too many of them! One year, I told myself I would not buy any of those eggs unless I used them in a recipe. So I came up with this Easter Trail Mix—a blend of chocolatey sweets mixed in with some healthy ingredients. The mini speckeled eggs and pastel M&M’s give the mix plenty of chocolatey taste and spring color, and the Continue reading
After baking quite a few mini loaves for the holidays, I thought I’d try some muffins! I really like these muffins because they have dried cranberries, golden raisins, chopped pecans, and lots of spices–they just seem perfect for this time of year! You can top them with cream cheese icing if you want, but I like them plain if I’m having them in the morning–they’re sweet enough on their own. These are perfect for a holiday breakfast, brunch, or snack and this recipe makes 32 moist, delicious muffins–so you’ll have plenty to eat, share, and use in your goody packages! 🙂
CRANBERRY PECAN PUMPKIN MUFFINS by NancyC, adapted from MyRecipes
Makes 32 muffins
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 3 large eggs
- 3 cups all-purpose unbleached flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 cup coarsely chopped pecans
- 3/4 cup dried cranberries
- 3/4 cup golden raisins
- 2 cups canned pumpkin puree
- 1 teaspoon pure vanilla extract
- Optional: Cream Cheese Icing (see recipe below)
Preheat oven to 350˚F. Line muffin cups with paper liners; set aside
In large bowl, cream butter and sugar until well blended. Add eggs, one at a time, mixing after each addition.
In medium bowl, combine flour and next 6 ingredients (baking powder, baking soda, salt, cinnamon, cloves, and nutmeg). Add chopped pecans, dried cranberries, and golden raisins to flour mixture, tossing to coat. Then add the flour mixture to butter/sugar/egg mixture alternately with the pumpkin puree, beginning and ending with the flour mixture. Stir in vanilla.
Spoon batter into lined muffin cups, filling each about 2/3 full. Bake at 350˚F for 20 minutes or until a toothpick inserted in center comes out clean. Cool in muffin pans on wire rack for 5 minutes; remove from pans and let cool completely.
If desired, frost with cream cheese icing. These muffins are so tasty, you don’t really need icing on them. But here’s the recipe if you want to try it…
CREAM CHEESE ICING
- 1 (3-ounce) package cream cheese, softened
- 3 Tablespoons unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 2 3/4 cups powdered sugar
- 2 Tablespoons Half & Half (light cream)
Blend cream cheese, butter, and vanilla until creamy; gradually add powdered sugar, mixing until smooth. Add Half & Half, 1 Tablespoon at a time, mixing until it has a spreadable consistency (the icing will be thick–add more Half & Half if you’d like a thinner consistency).
It’s hard to believe Christmas is coming up so quickly! Are you getting everything done that you’re needing to?