Pumpkin Pecan Muffin with Cranberries
What you'll need
DDA Pasteurized Whole Egg Frozen (235317)
Dawn Exceptional® R&H® Richcreme® Vanilla Cake Base (435926)
DDA Premium Unbleached Bread Flour (615106)
Seneca Pumpkin Can (233312)
DDA Pumpkin Pie Spice (288258)
Bakery Essentials Soybean Vegetable Oil (2505321)
Cold Water
DDA Fancy Medium Pecan Pieces (617714)
Ocean Spray Sweet Dried Cranberries (2481993)
Directions
Working Method
In a stand mixer fitted with the paddle attachment, pour 3 pounds 8oz whole eggs into mixing bowl. Add 10 pounds R&H® RichCreme® Base, 1 pound bread flour, 12oz pumpkin, and 0.75oz pumpkin pie spice. Blend with paddle 1 minute on low speed. Cream 3 minutes on medium speed. Incorporate 3 pounds vegetable oil and 2 pounds 4oz water gradually over 1 minute on low speed. Scrape bowl and paddle. Blend 3 minutes on low speed. Fold in 12oz pecans and 12oz cranberries. Fill muffin tins to ⅔ full and bake at 375F until muffins spring back lightly when touched.
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Pumpkin Pecan Muffin with Cranberries
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