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!
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READY IN: 40mins
SERVES: 12
YIELD: 12 muffins
UNITS: US
INGREDIENTS
Nutrition- 2cups all-purpose flour
- 3⁄4cup granulated sugar
- 3teaspoons baking powder
- 1teaspoon ground cinnamon
- 1⁄2teaspoon ground ginger
- 1⁄4teaspoon salt
- 1
- 1⁄2cup vegetable oil
- 2
- 1 1⁄2cups dried cranberries
- 1⁄2
- 1⁄4cup coarse sugar (optional)
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DIRECTIONS
- Preheat oven to 400 degrees F, then grease 12 standard size muffin cups with shortening OR line them with paper baking cups.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, ginger & salt.
- Stir in pumpkin, oil, eggs, cranberries & pecans, just until moistened.
- Divide batter evenly among the prepared muffin cups, & if desired, sprinkle coarse sugar evenly over each.
- 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.
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