Recipe

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• 2 cups pumpkin puree, canned or fresh
• 3 cups sugar
• 1 cup buttermilk
• 1 cup vegetable oil
• 4 large eggs
• 3 cups flour
• 2 tsp baking soda
• 1 tsp baking powder
• 2 tsp cinnamon
• 2 tsp ginger powder
• 1/2 tsp nutmeg (freshly grated is best )
• 3/4 tsp clove
• 1 tsp salt
• 1 cup finely chopped pecans, toasted (optional)
• 1 cup dried cranberries (craisins are good)

• 1 Set oven to 350 degrees.
• 2 In a bowl, mix together the pumpkin puree and sugar.
• 3 Stir in oil and buttermilk.
• 4 Beat the eggs lightly; add to the mixture.
• 5 In another bowl, mix together flour, baking powder, baking soda, spices and salt Add to the pumpkin mixture; stir JUST until moistened (lumps in the batter is okay).
• 6 Stir in nuts (if using), and cranberries.
• 7 Scoop into regular size, or mini size muffin tins which have been sprayed with oil, or generously buttered, or lined with paper liners.
• 8 Bake for about 30-35 minutes (less time for mini muffins, about 20 minutes), or until the muffins test done.
• 9 Note: the cranberries can be replaced with mini chocolate chips if desired.