Pumpkin-Cranberry Muffins

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!

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

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.