Cranberry Pumpkin Muffins
Rate this recipe
4.7/5
(3 Votes)
Ingredients
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 2 eggs
- 2 cups sugar
- 1 cup canned pumpkin
- 1/2 cup canola oil
- 1 cup fresh or frozen cranberries, chopped
Details
Servings 24
Adapted from tasteofhome.com
Preparation
Step 1
1. 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.
2. 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. Yield: 2 dozen.
Nutrition Facts: 1 serving (1 each) equals 159 calories, 5 g fat (1 g saturated fat), 18 mg cholesterol, 108 mg sodium, 27 g carbohydrate, 1 g fiber, 2 g protein.
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