Ingredients for Fruity Vanilla Pumpkin Muffins
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- Ground Ginger
- 2 large eggs
- 1 cup granulated sugar
- 1 (15 ounce) can pumpkin puree
- Vegetable Oil
- 1/2 cup water
- 1 teaspoon vanilla extract
- Dried Cranberries
- Vanilla Baking Chips
- 2 tablespoons nonpareils
- Powdered sugar, for dusting (optional)
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How to Make Fruity Vanilla Pumpkin Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground nutmeg, and 1/2 teaspoon ground ginger. Set aside.
- In a large bowl, beat 2 large eggs until light and fluffy. Add 1 cup granulated sugar, 1 (15 ounce) can pumpkin puree, 1/2 cup vegetable oil, 1/2 cup water, and 1 teaspoon vanilla extract. Beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in 1 cup dried cranberries, 1 cup vanilla chips, and 1 tablespoon nonpareils.
- Fill each muffin cup about 2/3 full.
- Sprinkle the remaining nonpareils evenly over the tops of the muffins.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Dust with powdered sugar before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
119g
Fat
6g
Carbs
14g
