Cranberry Pumpkin Muffins
The delicate pumpkin flavor of these muffins is enhanced with tart, juicy cranberries. I sometimes dust the tops with powdered sugar for added sweetness.
—Sue Ross, Casa Grande, Arizona
SERVINGS
|
24
|
CATEGORY
|
Breads
|
METHOD
|
Baked
|
PREP |
10 min. |
COOK
|
20 min.
|
TOTAL
|
30 min.
|
INGREDIENTS
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 2 eggs
- 2 cups sugar
- 1 cup canned pumpkin
- 1/2 cup vegetable oil
- 1 cup fresh or frozen cranberries, chopped
DIRECTIONS
In a bowl, combine the first four ingredients. In a mixing bowl, beat the eggs and sugar; add the pumpkin and oil and mix well. Stir into the dry ingredients just until moistened. Fold in the cranberries.
Fill foil-or paper-lined muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 2 dozen.