Cranberry Pumpkin Microwave Muffins

20 Nov

Oh, you thought I was done posting muffins after ‘Muffin Month’ back in April?


And with Thanksgiving right around the corner for us US folks, and Halloween just past, what better fits the season than some pumpkin and cranberry? These taste like a lighter, airier version of pumpkin pie, and lend themselves well to various nutty additions, if you like a little crunch in your muffin.  Walnuts or pecans might suit them well.


1 cup cake flour
3/4 cup organic cane sugar
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves

1 cup cooked pumpkin, mashed (or acorn squash, or butternut squash)
1/2 cup milk
3/4 cup cranberry sauce (not jellied, but chunky–I used some leftover sauce from this recipe)
1/2 cup butter
2 eggs
1 tsp vanilla
1 small knob ginger, finely grated

Combine dry ingredients in one bowl and mix.  Combine wet ingredients in a second bowl and beat well.  Fold wet ingredients into dry ones–mix thoroughly.  Fill microwave-safe silicon muffin cups halfway, then microwave two at a time for one minute, turn, and microwave for an additional 30-40 seconds.  Remove from microwave, upend, let cool on a plate, and enjoy.

These would also be good with some cream cheese frosting… Alas, I had none on hand.

Makes 26 muffins.


One Response to “Cranberry Pumpkin Microwave Muffins”

  1. Quinn November 20, 2013 at 12:08 pm #

    You can cook at my house any time!

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