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Source: America's Favorite Food Associations

Cranberry Pumpkin Muffins
Tasty pumpkin muffins with cranberries.
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Serves: 12
Prep Time: 0 minutes
Cook Time: 20 minutes
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2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 egg, beaten
3/4 cup buttermilk
1 9 oz. jar American Spoon Pumpkin Butter
1/3 cup packed brown sugar
1/3 cup butter, melted
1/2 cup American Spoon Dried Cranberries
Topping:
1 tbsp sour cream
1/3 cup pecan pieces




For Topping:

In a small bowl, stir together 3 tbsp brown sugar and 1 tbsp. sour cream. Add 1/3 cup pecan pieces. Set aside.


For Muffins:

Preheat oven to 400. Grease twelve 2 1/2 inch muffin cups or line with paper liners.

In a medium bowl, stir together flour, baking powder and baking soda. Make a well in the center of the dry mixture.

In another medium bowl, stir together egg, buttermilk, Pumpkin Butter, brown sugar and melted butter. Add the pumpkin mixture and Dried Cranberries to the flour mixture all at once. Stir until just moistened (batter will be lumpy).

Spoon batter into the prepared muffin cups, filling each 3/4 full. Drop about 1 tsp. of pecan mixture on top of each muffin.

Bake about 20 minutes or until done. Remove from cups and cool slightly on wire rack. Serve warm.





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