Previous slide Next slide Carousel slide Pause slide movement Resume slide movement
use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
close menu open menu
Click to read more about this recipe
Includes

FREE recipes delivered to your inbox!

Sign Up
CRM 2023 Recipe pop-up

FREE RECIPES DELIVERED TO
YOUR INBOX

Subscribe to our newsletters to get our best recipes, time-saving tips, and savings.

Sign up
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
recipe image Pumpkin Cranberry Muffins

Pumpkin Cranberry Muffins

Pumpkin Cranberry Muffins

Our plant based recipe for Pumpkin Cranberry Muffins will satisfy those fall pumpkin spice cravings. Country Crock Plant Butter and pumpkin make these muffins extra moist. Dried cranberries and chopped nuts give these muffins added texture and a burst of sweet tart flavor.

Our plant based recipe for Pumpkin Cranberry Muffins will satisfy those fall pumpkin spice cravings. Country Crock Plant Butter and pumpkin make these muffins extra moist. Dried cranberries and chopped nuts give these muffins added texture and a burst of sweet tart flavor.

Be the first to rate this

Has average rating

Total rating count

Rate this
  • Preparation timePrep time15 min
  • Cooking timeCooking time25 min
  • ServingsPortionsPortions 12
  • DifficultyDifficultyEasy

Ingredients

  • 2 tablespoons flax meal
  • 1/3 cup water
  • 1 2/3 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice *
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup Country Crock® Plant Butter with Olive Oil
  • 1 cup sugar
  • 1 cup canned pumpkin
  • 1 cup dried cranberries
  • 1/2 cup chopped pecans or walnuts

Nutritional Guidelines (per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      1. Preheat oven to 350°. Grease 12-cup muffin pan or line with paper cupcake liners; set aside. Combine water and flax meal and let stand 10 minutes.
      2. In large bowl, combine flour, pumpkin pie spice, baking soda, baking powder and salt; set aside.
      3. In large bowl, with electric mixer, beat Country Crock Plant Butter and sugar on medium-high speed until light and fluffy, about 5 minutes. Beat in flax egg and pumpkin scraping sides occasionally. Gradually beat in flour mixture until blended. Stir in cranberries and pecans. Evenly spoon batter into prepared pan.
      4. Bake 25 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely.
      *Pumpkin pie spice is sold in jars in the supermarket. You can create your own by mixing 2 tsp. ground cinnamon, 1 tsp. ground ginger, 1/2 tsp. ground nutmeg or allspice, and 1/4 tsp. ground cloves. For moist, plump cranberries, soak cranberries in warm water for about 15 minutes and drain. Sprinkle tops of muffins with sanding sugar for some extra texture and sweetness.

      How would you rate this recipe ? Click to rate this recipe and then in the following popup please share your review

      Delicious dishes with a touch of country

      Recipes