I’ve got a little confession to make: I’m a total cereal snob.
Seriously, y’all. I’ve eaten a bowl of cereal nearly every day since I was probably 4 or 5 years old. If you were to draw my blood right now, it’d probably have a 30% cereal milk content with traces of Peanut Butter Captain Crunch or Fruit Loops in it. It’s nuts that I love it that much, but I really do. I definitely get it honestly, too, because every one of my siblings has a bowl of cereal on the regular just like I do. Maybe not as frequently as I do, but they’ve probably got at least 3-4 boxes of cereal goodness stashed away in their pantry right now.
However, sometimes I want a little something else when I wake up in the morning – and not just because I ran out of milk. (Actually, that’s usually how it goes…BUT this morning was different!)
I’ve been so impatiently awaiting the arrival of Fall that it’s not even funny. I mean, I started making Halloween pancakes in August for crying out loud. (They were darn good, too!) I was craving a warm buttery batch of muffins, and I couldn’t think of a better combination than pumpkin and cranberry. I absolutely love when my muffins have real fruit in them, and I always keep a bag of frozen cranberries on hand during this time of year (because this Cranberry Banana Nut Bread is my jam.)
So I thought I’d take a stab at making a batch of muffins for breakfast for a change, and I’m so glad I did! Y’all, these muffins with a little slab of butter melted in the middle….have mercy!
Here’s the recipe for you to save, print, or pin if you’d like!
- 1 cup canned pumpkin puree
- 1½ cup sugar
- ½ cup brown sugar
- 2¼ cups all purpose flour
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp all spice
- ½ tsp cinnamon
- 2 large eggs
- ½ cup canola oil
- 1 cup cranberries - left whole or chopped
- Preheat oven to 400 F
- Spray muffin tins with nonstick cooking spray or line with greased muffin baking cups
- In a large mixing bowl, combine flour, baking soda, all spice, cinnamon and salt
- In another large bowl, combine eggs and sugar and beat well
- Add pumpkin and oil into egg mixture and stir well
- Gradually stir in the dry ingredients until batter thickens and is well combined
- Fold in cranberries
- Pour batter into muffin tins and bake for 20-22 minutes, or until toothpick inserted in the middle comes out clean.
- Serve warm with butter and enjoy!
- Makes roughly 16-20 muffins
Even though it’s hard not to be a little stingy with these muffins, I decided I’d be a peach and share one with my 1 year old toddler when she woke up from her morning nap. She watched cartoons and danced all over the living room with a bite of muffin in each hand. They were a hit with her!
Even though I’m forever devoted to my beloved cereal in the mornings, I do like to cook a special breakfast for my family on the weekends. I’ll definitely be throwing these in my morning rotation from here on out, and not just on weekends, either!
Do you have a favorite breakfast muffin or recipe you’re crazy about? Do you like to bake with pumpkin during this time of year? Maybe you’re a cereal snob like myself? Whatever it is, I’d love for you to share it with me!