Cranberry Pumpkin Muffins: Recipe for a Tender Breakfast or Snack

Desserts

Dried cranberries add a delicious touch to the dough of these rich rolls, and combine very well with spices creating a very aromatic dough. Pumpkin not only has a lovely orange color, but it also makes them very tender. For best results, it is advisable to prepare the pumpkin puree in advance and thus let it drain well to remove as much water as possible.

Ingredients

For 12 units
  • Force flour (approximately) 580 g
  • Pumpkin puree 170 g
  • Ointment butter 50 g
  • Egg at room temperature 2
  • Brown sugar 50 g
  • Warm water 170 g
  • 1 tablespoon dry baker's yeast
  • 1 1/4 tsp salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Ground cloves or nutmeg, 1 pinch
  • Dried cranberries
  • Milk for brushing

How to Make Cranberry Pumpkin Muffins

Difficulty: Medium
  • Total time 26 m
  • Elaboration 1 m
  • Cooking 25 m
  • Repose 3 h

Mix the pumpkin with the butter, the eggs, the brown sugar and the water in a bowl. Add the flour, dry yeast, salt and spices. Work everything until there is a homogeneous texture. Add the cranberries and mix well.

Turn the dough onto a lightly floured surface and begin to knead vigorously. If it is too sticky, add flour little by little. Continue kneading until you get a smooth, homogeneous, elastic and smooth texture, slightly damp. Form a ball.

Grease a clean bowl with a little oil, place the dough and give it a few turns to soak. Cover with plastic wrap or a damp cloth and let it rest until it is almost double in size, between one and two hours.

Deflate the dough carefully. Cut fifteen pieces approximately the same size and form small balls with each of them. It is easier if we weigh the entire mass, divide by the fifteen and cut each unit watching its weight. Place the portions on one or two baking sheets, leaving space between each one. Cover and let them almost double in size, about an hour.

Preheat the oven to 200ºC. Brush the buns with a little milk and bake them at medium height, lowering the temperature to 180ºC, for about 25 minutes. They should be well browned and sound hollow if we hit the base. Let cool on a rack.

To give them shine, more aroma and get a smooth texture, we can paint them with butter while they are still hot.

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