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Cranberry Pumpkin Muffins
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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. 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.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |