I’m back on the blog! And all of a sudden it’s October!!
Lots has happened in this month hiatus I took from the blog (and thank you for your patience as I disappeared) – I got married and then went to Europe on honeymoon! That’s right, I’m a wife!
Stay with me as I digress from speaking about these Pumpkin Cranberry Muffins for a moment…
The wedding was unbelievably beautiful – it was a sunny, warm, breezy summer afternoon – everyone had told me that the day would pass by so quickly, so I worked hard at slowing down time and really soaking it up. J’s best friend performed our ceremony and we read our own vows to each other – I vowed to be forever grateful for all of J’s dish washing 😉
We had a BBQ-style dinner outside, underneath string lights, and then spent the evening playing games, dancing, and showing our guests a video J had created chronicling our lives and our relationship. It was truly a special day – I felt so loved and touched and grateful for everyone’s help and presence – the day felt exactly like us and it was all I’d ever hoped for.
Shortly after the wedding, we jetted to Italy for 3 weeks, visiting the chaos and ruins-everywhere in Rome, exploring and cooking through Tuscany, and eating and beaching on the Amalfi Coast. Our cooking class in Tuscany was a highlight – we made pasta completely by hand, even rolling out the dough with a rolling pin! Those Italian women have some serious muscles.
And now we are back and it’s officially October. Season of Halloween, pumpkins, and pumpkin-spice everything. Who would I be if I didn’t whole-heartedly embrace all things pumpkin?!
And so, I bring you Pumpkin Cranberry Muffins. Fragrantly spiced with cinnamon, nutmeg, ginger and ground cloves, and kept moist by a full cup of pumpkin puree, these muffins are a celebration of October. I make a batch of these every October – they are especially delicious on a rainy day (as it is today), with a cup of hot tea, snuggled in a blanket. (Which is exactly what I’m doing right now…)
Happy October, friends! I look forward to being around way more often. 🙂
- ½ cup butter, melted
- 1 cup pumpkin puree
- 2 large eggs
- ½ cup dark brown sugar
- 1¼ flour
- ¾ teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
- 1 cup dried cranberries
- ½ cup pepitas (pumpkin seeds), for garnish (optional)
- Preheat oven to 350 F.
- In a large bowl, whisk together the melted butter, pumpkin, eggs, and brown sugar until well combined.
- In a small bowl measure out the flour, baking soda, cinnamon, ginger, nutmeg, and cloves. Add the dry ingredients to the wet ingredients and whisk until just combined. Fold in the cranberries.
- Line a muffin tray with paper liners and spoon in the batter to fill the cups ¾ full. Sprinkle with pepitas, if desired.
- Bake for 17-20 minutes until the tops are springy to the touch.
Note: I originally posted this recipe on my now-defunct blog, The Lovely Kitchen.