Might Have Missed Monday: Libby's Pumpkin Cranberry Muffins

Here's a muffin recipe that I made last November that we enjoyed a lot. 

I saw this recipe, which was originally for a bread and decided to make muffins instead. I halved the recipe, only making 12 muffins. I prefer to make muffins because I can freeze some and they make for a quick, easy breakfast on a busy morning. I also used dried cranberries instead of fresh. Next time, I would definitely try to use fresh cranberries. The dried cranberries that I used had an overly sweet taste.

Libby's Pumpkin Cranberry Muffins
recipe adapted from: Very Best Baking

Ingredients:
1 1/2 cups all-purpose flour
2 1/2 teaspoons pumpkin pie spice
1 teaspoons baking soda
3/4 teaspoons salt
1 1/2 cups granulated sugar
1/2 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
2 eggs
1/2 cup vegetable oil
1/4 cup orange juice
1/2 cup dried cranberries

Directions:
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour 12 muffin pan or use liners.

2.Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into muffin pan.

3.Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely

Family Rating: 2 thumbs up!

The Weekend Chef: Pumpkin-Turkey Meatloaf Muffins

As I mentioned in a previous post, this month's supper club theme was "Halloween" food.  My husband and I both had some difficulty picking our recipes.  Eventually, my husband and I agreed that pumpkin was a fall/Halloween food and he decided to make these meatloaf muffins.  There was definitely some prep to this dish.  I feel like my husband was chopping for quite awhile and then the onion, garlic, and mushrooms had to be sauteed.  Once put together though I thought that these meatloaf muffins were really tasty!  Baking in a muffin tin means less cooking time.  The pumpkin flavor wasn't overwhelming and helped moisten them up.  And I loved the addition of the home-made cranberry sauce.  My daughter ate her muffin but my son wasn't a big fan (no surprise there!). Everyone at supper club seemed to enjoy these too. 

Pumpkin-Turkey Meatloaf Muffins
recipe slightly adapted from Cara's Cravings

Ingredients:
1 cup finely chopped onion
1 8oz package mushrooms, chopped finely
3 cloves of minced garlic
1 lb 93% lean ground turkey breast
1 cup pumpkin puree
1 egg white
1/3 cup plain bread crumbs
1 tsp each minced fresh thyme and rosemary
Freshly ground salt and pepper

1 cup fresh cranberries
1/4 cup sugar
1/4 cup water

Directions:
Preheat oven to 400F. Spray a standard 12-cup muffin tin with nonstick cooking spray.

In a nonstick skillet over medium heat, cook the onions until softened, about 8 minutes. Add the mushrooms and garlic and cook for about 5 minutes more, until vegetables are tender. Add to a bowl with the turkey, pumpkin, egg white, oats, sage, salt & pepper. Toss gently to combine. Divide the mixture evenly among the muffin tin. Place in the oven, bake for 20 minutes.

Combine cranberries, sugar and water in a small saucepan. Bring to a boil and then simmer for 10-15 minutes. Spoon onto the meatloaf muffins, and bake for another 15 minutes. Remove from the oven and let rest for 5 minutes before serving.

Family Rating: 1 1/2 thumbs up.

This recipe was shared at:
Church Supper @ Everyday Mom's Meals
Weekend Potluck @ 4 Little Fergusons
Sundae Scoop @ I Heart Nap Time

Libby's Pumpkin Cranberry Muffins

This year I definitely didn't cook with pumpkin as much as I would have liked to.  I saw this recipe, which was originally for a bread and decided to make muffins instead.  I halved the recipe, only making 12 muffins.  I prefer to make muffins because I can freeze some and they make for a quick, easy breakfast on a busy morning.  I also used dried cranberries instead of fresh.  Next time, I would definitely try to use fresh cranberries.  The dried cranberries that I used had an overly sweet taste.