Pumpkin Pecan Muffin with Cranberries

What you'll need


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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