Pumpkin Cranberry Muffins

photo: foodnetwork.co.uk


2-1/4 cups flour
1 teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground cloves
2 eggs
2 cups sugar
1 cup canned pumpkin
½ cup oil
1 cup dried cranberries

Preheat oven to 400 degrees. In a large bowl, stir together flour, baking soda, cinnamon, nutmeg and cloves. In a separate bowl, whisk together the eggs, sugar, pumpkin and oil. Stir into dry ingredients until just moistened. Stir in cranberries. Pour into 2 dozen paper-lined muffin cups. Bake for 18-22 minutes. Cool for 5 minutes before removing to wire rack to finish cooling.

4 thoughts on “Pumpkin Cranberry Muffins

  1. Made it with chocolate chips instead of craisins… my kids love it, and I’ve made it since then in cake form in a 9 x 13 pan to rave reviews. I’ve cut the sugar to one cup and it’s plenty sweet.

  2. Pingback: central penn winery

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