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. 🙂
Fragrantly spiced with cinnamon, nutmeg, ginger and ground cloves, and kept moist by a full cup of pumpkin puree, these Pumpkin Cranberry Muffins are a celebration of October.
- 1/2 cup butter, melted
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup dark brown sugar
- 1 1/4 flour
- 3/4 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1 cup dried cranberries
- 1/2 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 3/4 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.
Zerrin GünaydınOctober 2, 2016 at 2:11 pm
So irresistible! I need to make these now!
breakfastfordinnerOctober 2, 2016 at 2:31 pm
They are so perfect for October! Let me know if you make them 🙂
Sarah @ Girl adultingOctober 2, 2016 at 9:22 pm
Those muffins look gorgeous – and so do you! Congrats, lady!
breakfastfordinnerOctober 2, 2016 at 9:25 pm
Thank you so much – about both! 😉
ZerrinOctober 3, 2016 at 12:56 pm
Oh and İ just forgot to say you two look fabulous! You are shining in your dress! congratulations to you!
breakfastfordinnerOctober 4, 2016 at 6:54 pm
I’m blushing – thank you!
Loreto Nardelli SugarlovespicesOctober 7, 2016 at 1:16 pm
Congratulations, looks like you had a very special day. wow italy and cooking in tuscany, looks like we had the same september planned. we were in rome most of the time and then in tuscany learning poor kitchen Re ipes. it’s hard to come back from places like those. your muffin s look amazing, love the use of all those autum spuces and the pumpkin puree, if i only had one right now with a cup of tea. wishful thinking.
welcome back and enjoy your new married life.
Vicky ChinOctober 7, 2016 at 6:04 pm
Congratulations! You looked gorgeous in the wedding gown! I like that you added cranberries and pumpkin seeds to the muffins, crunchy, chewy and perfect for the fall season, thanks for sharing and all the best to you and your husband!
Cassie | Crumb KitchenOctober 8, 2016 at 7:48 am
Oh my goodness, this post makes me so happy! You’re the most beautiful bride and your wedding looks stunning. And of course, these muffins look delicious. 🙂
mARKUSOctober 11, 2016 at 4:54 am
These look so good! as someone who is not a fan of pumpkin…I AM IN THE SEARCH FOR RECIPES THAT MY WIFE WILL LIKE , AND THAT I MAY POSSIBLY EAT ASWEL! THESE FIT THE PROFILE WONDERFULLY!
Rosemary Gin Fizz - breakfast for dinnerDecember 23, 2016 at 2:15 pm
[…] a good year for you. It’s been a very exciting one for me – most importantly because I got to marry J. I can’t wait to see what 2017 has in […]
RuthMay 14, 2018 at 7:05 am
breakfastfordinnerMay 14, 2018 at 10:52 am
Really glad you enjoyed them!
KathyJanuary 14, 2020 at 8:49 am
I love pumpkin and these look amazing. Can’t wait to try them.