Pumpkin Muffins with Cranberries

Ingredients:

Muffins

• 1/2 cup dried cranberries
• Juice of 1 large orange
• 2 cups premium wheat flour
• 2/3 cup granulated sugar
• 1 tbsp. pumpkin spice mix
• 2 tsp baking powder
• 1/2 tsp fine salt
• 110 g (8 tbsp) unsalted butter, melted
• 1/2 cup pumpkin puree
• 1/2 cup whole milk
• 2 large eggs
• 1 teaspoon orange zest
• Turbinado sugar, for sprinkling

Special equipment

• 12-Cavity Muffin Pan

Preparation:

1. Preheat oven to 180°C. Line the pan with 12 paper liners and lightly spray with cooking spray.
2. Combine the cranberries and orange juice in a small microwave-safe bowl. Cover the bowl with plastic wrap, leaving a small opening for steam. Microwave until the orange juice is warm, about 1 minute. Let the cranberries swell for about 5 minutes, then drain.
3. In a medium bowl, whisk together the flour, granulated sugar, pumpkin pie spice, baking powder, and 1/2 teaspoon salt; set aside.
4. In a large bowl, combine the butter, soaked cranberries, pumpkin puree, milk, eggs, and orange zest. Add the flour mixture and gently mix until smooth (it's okay if the dough is lumpy).
5. Pour the batter into the prepared muffin pan and sprinkle with turbinado sugar. Bake the muffins until golden brown, 20 to 24 minutes, and a toothpick inserted into the center comes out clean. Cool the muffins on a wire rack.