"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pumpkin-Cranberry Muffins Recipe

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This recipe for Pumpkin-Cranberry Muffins, by , is from IDC Fundrasing Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melinda Bullock
Added: Wednesday, September 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups of all purpose flour
3/4 cups of sugar
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup canned pumpkin (not pumpkin pie filling)
1/2 cup vegetable oil
2 eggs
1 cup sweetened dried cranberries
1/2 cup chopped pecans
Coarse sugar if desired

Directions:
Directions:
1: Heat oven to 400F. Grease 12 regular-size muffin cups with shortening, or line with paper baking cups.

2: In large bowl, mix flour, sugar, baking poser, cinnamon, ginger and salt. Stir in pumpkin, oil eggs cranberries and pecans just until moistened. Divided batter evenly among muffin cups. Sprinkle with coarse sugar evenly over batter in each cup.

3: Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan to cooling rack. Serve warm.

Number Of Servings:
Number Of Servings:
0
Preparation Time:
Preparation Time:
0

 

 

 

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