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Cranberry Pumpkin Muffins

Name: Cranberry Pumpkin Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 dozen.
Ingredients: 2-1/4 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon pumpkin pie spice; 1/2 teaspoon salt; 2 large eggs; 2 cups sugar; 1 cup canned pumpkin; 1/2 cup canola oil; 1 cup fresh or frozen cranberries, chopped

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Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

2 dozen

Tart, juicy cranberries enhance the delicate pumpkin flavor of these muffins. Sometimes I dust the tops with powdered sugar to add a little sweetness. —Sue Ross, Casa Grande, Arizona

Cranberry Pumpkin Muffins Recipe photo by Taste of Home

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Ingredients

2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
2 large eggs
2 cups sugar
1 cup canned pumpkin
1/2 cup canola oil
1 cup fresh or frozen cranberries, chopped

Directions

Preheat oven to 400°. 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.
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.

Nutrition Facts

1 each: 159 calories, 5g fat (1g saturated fat), 18mg cholesterol, 108mg sodium, 27g carbohydrate (17g sugars, 1g fiber), 2g protein.

Cranberry Pumpkin Muffins

Total Time

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