Cranberry Pumpkin Muffins |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 24 |
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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 Ingredients:
2-1/4 cups king arthur unbleached 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 canola oil |
1 cup fresh or frozen cranberries, chopped |
Directions:
1. In a bowl, combine the first four ingredients. In a 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.
2. 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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