3/4cupcanned unsweetened pumpkin pureeI used pumpkin I froze
1cupfresh or frozendon't thaw cranberries, halved
1-4ozbar of good quality white chocolatecut into chunks
Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds on a regular-size muffin pan or fit the molds with paper muffin cups. (I used baker's spray)
Whisk together the flour, baking powder, baking soda, salt and spices. Place the halved cranberries in a bowl and toss with a tablespoon of the flour mixture. Place chocolate chunks in another bowl and toss with a tablespoon of the flour mixture. Set aside.
Working with a stand mixer, preferably with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed until soft. Add both the sugars and continue to beat until light and smooth. One by one, add the eggs, beating for a minute after the eggs are incorporated, then beat in the vanilla. Lower the mixer speed and mix in the pumpkin and buttermilk. With the mixer at low speed, add the dry ingredients in a steady stream, mixing only until they disappear. To avoid overmixing, you can stop the machine early and stir any remaining dry ingredients into the batter using a rubber spatula.
Fold in the cranberries, then fold in the chocolate. Spoon batter into prepared muffin pan. Place muffin pan on cookie sheet.
Bake for about 25 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool the muffins for 5 minutes in the pan, then carefully remove each one from its mold and finish cooling on the rack.
Like all muffins, these are best eaten the day they are made, but they can be wrapped airtight and frozen for up to 2 months. Rewarm in a 350 degree F oven, or split and toast the muffins, before serving.
This recipe for Pumpkin Cranberry Muffins with White Chocolate Chunks was printed from AmandasCookin.com - https://amandascookin.com/pumpkin-cranberry-muffins-with-white/ and can only be printed for education or personal use.