Recipe By :
Serving Size : 12
Preparation Time: 0:00
Categories : Bread Breakfast

2 cups water
3/4 cup dried cranberries
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon grated nutmeg
1/4 teaspoon salt
2 large eggs
1/2 cup packed light brown sugar
1/2 cup whole milk
1 cup canned solid pumpkin
4 tablespoons melted unsalted butter
1/2 teaspoon vanilla extract
1/2 cup chopped pecans – optional

Preheat the oven to 375 degrees. Line a 12-muffin tin with paper liners. In a saucepan, bring the water to a boil. Place the cranberries in a medium bowl and cover with the boiling water. Let sit until plumped, 5 to 10 minutes. Drain well. Sift the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt into a medium mixing bowl. In a large mixing bowl, whisk together the eggs, sugar, milk, pumpkin, melted butter, and Vanilla. Add the dry ingredients to the wet and mix just until incorporated, being careful not to overmix. Fold in the drained cranberries and nuts. Divide the batter evenly among the muffin cups. Bake until golden brown, 22 to 25 minutes. Remove from the oven and let cool in the tin for 10 minutes.

Yield: “12 ”

Per Serving (excluding unknown items): 131 Calories; 1g Fat (9.8% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 160mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.

NOTES: From Emeril Lagassee