Ingredients:

  • 1 cup canned pumpkin puree
  • 0.5 cup full-fat sour cream
  • 2 large eggs
  • 0.5 cup neutral vegetable oil
  • 0.75 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp fine sea salt
  • 1 tbsp pumpkin pie spice
  • 1.5 cups fresh or frozen cranberries

Instructions:

  1. Preheat your oven to 425°F.
  2. Whisk together 1 cup pumpkin puree, 0.5 cup sour cream, 2 eggs, and 0.5 cup oil until completely smooth and glossy.
  3. Stir in 0.75 cup brown sugar and 0.25 cup granulated sugar.
  4. In a separate bowl, sift 2 cups flour, 1 tsp baking soda, 0.5 tsp baking powder, 0.5 tsp salt, and 1 tbsp pumpkin pie spice.
  5. Slowly fold the dry mixture into the wet until just a few streaks of flour remain.
  6. Gently toss 1.5 cups cranberries with a teaspoon of flour before folding them into the batter.
  7. Divide the batter into a 12 cup tin until each cup is nearly full.
  8. Bake at 425°F for 5 minutes, then lower to 350°F for 17 minutes until a toothpick comes out clean.
  9. Let the muffins cool in the pan for 5 minutes until the edges pull away slightly.
  10. Move to a wire rack to cool completely.