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Cranberry Pumpkin Muffins Recipe

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This recipe for Cranberry Pumpkin Muffins is from The Revised Gray Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
Directions:
Directions:
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.

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
Number Of Servings:
Number Of Servings:
2 dozen muffins
Personal Notes:
Personal Notes:
This recipe replaced my old pumpkin muffin recipe this year, and I'm not looking back! I kept the cranberries whole - yum!

 

 

 

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