Pumpkin-Cranberry Muffins |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 15 |
|
This recipe comes from the 2009 Betty Crocker cookbooklet, Fall Baking, & has been changed slightly to include a few more of those delicious tart red berries! Ingredients:
2 cups all-purpose flour |
3/4 cup granulated sugar |
3 teaspoons baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon salt |
1 cup canned pumpkin (not pie filling) |
1/2 cup vegetable oil |
2 eggs |
1 1/2 cups dried cranberries |
1/2 cup pecans, chopped |
1/4 cup coarse sugar (optional) |
Directions:
1. Preheat oven to 400 degrees F, then grease 12 standard size muffin cups with shortening OR line them with paper baking cups.
2. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, ginger & salt.
3. Stir in pumpkin, oil, eggs, cranberries & pecans, just until moistened.
4. Divide batter evenly among the prepared muffin cups, & if desired, sprinkle coarse sugar evenly over each.
5. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean, then remove muffins from the baking pan to a wire rack for cooling slightly before serving.
|
|