Sweet Remedy

Pumpkin Cranberry Muffins

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I’m still shocked that I took this picture. Every time I look at it, I become filled with this sense of pride and happiness that comes with feeling really good about a finished product.

I struggle with food photography. I want to do it well and most of the time, I fall short. Finding the perfect place for natural light is really the key and my house is hard pressed for lighting. I’ve tried every window I possibly could and finally I barged into my mom’s room to give her window a go. The side of the house her window is on gets the perfect amount of light around 10-11 am.

These Pumpkin Cranberry Muffins are great for a perfect fall day. The colors match the falling leaves beautifully and the flavors scream “autumn” in a way that only pumpkin and cranberry can.

I feel like my food photography can finally progress and continue to get better now that I know this magical spot within my mom’s room. I will have to time my cooking and baking a little  more around when she won’t be home, or just disturb her every weekend.

Honest opinions please, what do you think of these photos? Go ahead, hurt my ego.

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Pumpkin Cranberry Muffins

Yield: 12

Prep Time: 30 min

Cook Time: 30 min

Total Time: 1 hour

Ingredients:

3 cups all-purpose flour
1 tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
15 oz Fresh Pumpkin Puree (or 1 can)
4 large eggs
1 cup vegetable oil
1/2 cup orange juice or water
1 cup sweetened dried, fresh or frozen cranberries

Directions:

  1. Preheat oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.
  2. Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
  3. Bake loaves for 60 to 65 minutes (muffins for 30-35 minutes) or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Makes two loaves of bread or one loaf and 6 large muffins.

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5 Responses to “Pumpkin Cranberry Muffins”

  1. #
    1
    Jenna — November 11, 2011 at 1:37 pm

    They’re seriously Martha Stewart worthy.

    • Samantha replied on — November 14th, 2011 at 10:49 am

      I love you.

  2. #
    2
    Julie @ Table for Two — November 12, 2011 at 1:52 pm

    I love pumpkin & cranberry! I just recently made pumpkin oatmeal cookies w/dried cranberries and chocolate chips in them — these sound like they’d be awesome too!

    I struggle w/food photography too. My apartment has very poor natural lighting so I have to hurry and get what I can before the light goes away. One thing I found that works great is investing in an external flash. I don’t know what you shoot with but I shoot with a Canon Rebel and I bought a speedlite and it seriously makes such a difference!

    These pics were great, though! 🙂

    • Samantha replied on — November 14th, 2011 at 10:49 am

      Julie! Thanks! I shoot with a Canon Rebel XSi. I’ll have to look into the speedlite. I don’t normally shoot with any flash whatsoever and just try to go with natural lighting which is hard, as you’ve said. Sometimes I’ll save left overs of whatever I make so I can shoot it in the morning with the best light! haha!

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