Pumpkin cranberry muffins use the best flavors of fall to create a moist, fluffy muffin for breakfast or any time snack. The drizzle of sweet glaze on top takes them over the top.
So I was cleaning out my freezer the other day…
Huh. That kind of sounds like the beginning of what could evolve into a very bad and/or questionable joke.
But I was really cleaning out my freezer the other day! Actually, I didn’t set out to clean out the freezer–I was trying to make smoothies. I was reaching for some frozen bananas to toss into my new favorite breakfast shake, but I couldn’t find them. So it was in the midst of my search for frozen bananas that I decided that the entire freezer needed to be reorganized.
Has that ever happened to you? Have you ever come up empty trying to find something, only to decide that you had to totally reorganize the space where it should be? That very minute?
Please say yes.
In the process of pulling everything off the shelf where my frozen bananas should have been, I saw a bag of fresh cranberries that I’d tossed in there
a year ago awhile back. Then I thought, Wow. I should probably do something with those cranberries soon. I’d barely completed that thought when a container of previously frozen pumpkin puree fell out onto my foot.
Ouch! Okay. Okay. I get it!
If that isn’t kismet, than I don’t know what is–these muffins are my destiny! I forgot about the breakfast shakes and got to tweaking my favorite banana bread recipe. See? Bananas were the still (kind of) a factor…and my morning came full circle.
I have to say that these muffins were instantly dubbed World Famous by my family. The warmly-spiced pumpkin is beautifully complemented by the tang of fresh cranberries; combine all that with the orange-kissed icing, and Pumpkin Cranberry Muffins are a delightful way to start the day.
And, hey, if pumpkin cranberry muffins aren’t your thing, then I’ve got you covered.
The recipe makes enough batter to make two loaves of quick bread. The instructions for the bread are included in the printable.