Fresh Cranberry Pumpkin Muffins

From an Ocean Spray Cranberry flyer that I found in my huge collection of saved recipe clipouts. I love cranberries and I love the flavor of pumpkin so of course I love putting the two together in any baked good. Remember, if using fresh cranberries that you've frozen to save for later, do not thaw the frozen cranberries before using - they will turn to mushy.

• Ready In: 40 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 2  cups flour
• 1⁄2 cup brown sugar
• 1  teaspoon baking soda
• 1  teaspoon cinnamon
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon salt
• 1  cup solid-pack pumpkin
• 2  cups fresh cranberries, coarsely chopped (you may use frozen, just do not thaw!)
• 1⁄2 cup  oil
• 1⁄4 cup 1% low-fat milk (or higher in fat content, but I've found skim does not work well)
• 1⁄4 cup molasses
• 1  egg

Directions

1. Preheat oven to 350F and grease or paper line 12 muffin tins.
2. Combine dry ingredients in a medium mixing bowl.
3. Combine remaining ingredients in a separate mixing bowl.
4. Add the wet ingredients to the dry ingredients, mixing just until the dry ingredients are moist (do not overmix).
5. Fill each muffin cup 2/3rds of the way full with batter.
6. Bake for 30 minutes or until golden brown.
7. Cool slightly before removing from tins to cool on a wire rack.