Overnight Cranberry Pecan Pumpkin Muffins

Overnight Cranberry Pecan Pumpkin Muffins

Overnight Cranberry Pecan Pumpkin Muffins

These Overnight Cranberry Pecan Pumpkin Muffins will make you the prep-ahead pro of the season. With a rich, tender crumb, a satisfying crunch, and a sweet, slightly tart bite from Mariani Dried Cranberries, these muffins pack every festive flavor into one quick and easy treat.

Recipe and image developed for Mariani by Bake From Scratch.

  • People: Makes 6 muffins
  • Prep/Cook Time: 60-90 minutes
  • Health:
Overnight Cranberry Pecan Pumpkin Muffins

These Overnight Cranberry Pecan Pumpkin Muffins will make you the prep-ahead pro of the season. With a rich, tender crumb, a satisfying crunch, and a sweet, slightly tart bite from Mariani Dried Cranberries, these muffins pack every festive flavor into one quick and easy treat.

Recipe and image developed for Mariani by Bake From Scratch.

  • People: Makes 6 muffins
  • Prep/Cook Time: 60-90 minutes
  • Health:

Ingredients

  • 1¼ cups sifted flour

  • 1½ teaspoons baking powder

  • 1 teaspoon Chinese five-spice powder

  • ½ teaspoon plus 1⁄8  teaspoon kosher salt, divided

  • ⅔ cup granulated sugar

  • ⅔ cup canned pumpkin

  • 1⁄3 cup neutral oil

  • 1 large egg

  • 1 teaspoon vanilla extract

  • ½ cup small pecan pieces

  • ½ cup Mariani Dried Cranberries

  • 1 cup confectioners’ sugar

  • 4 teaspoons water

  • 1 tablespoon unsalted butter, melted

    Instructions

    • 1. In a medium bowl, whisk together flour, baking powder, five-spice powder, and ½ teaspoon salt.

    • 2. In a small bowl, whisk together granulated sugar, pumpkin, oil, egg, and vanilla. Add sugar mixture to flour mixture, and using a spatula, fold until almost combined. Add pecans and cranberries, and fold until just combined. Cover and refrigerate overnight.

    • 3. Preheat oven to 400°F (200°C). Line 6 muffin cups with paper liners or spray with baking spray with flour.

    • 4. Let batter stand at room temperature for 10 minutes. Divide batter among prepared muffin cups.

    • 5. Bake for 10 minutes. Reduce oven temperature to 350°F (180°C), and bake until tops are dry and golden brown and a wooden pick inserted in center comes out with a few moist crumbs, 10 to 14 minutes. Let cool in pan for 5 minutes. Remove from pan, and let cool completely on a wire rack.

    • 6. In a small bowl, whisk together confectioners’ sugar, 4 teaspoons water, melted butter, and remaining ⅛ teaspoon salt until smooth. Dip top of each muffin into glaze, letting excess drip off. Let stand until glaze is set, 5 to 10 minutes. Store in an airtight container at room temperature for up to 4 days.

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