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Cranberry Pumpkin Muffins

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

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.

Printed from tasteofhome.com Jul 25, 2008

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Cranberry Pumpkin Muffins cont.

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.