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Pumpkin-Cranberry Muffins Recipe

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Pumpkin-Cranberry Muffins image


This recipe for Pumpkin-Cranberry Muffins, by , is from The MACY Family Cookbook Project, 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!

Jacalyn Macy


2 cups Gold Medal™ all-purpose flour
3/4 cup 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

Heat oven to 400°F.
Grease 12 regular-size muffin cups with shortening or line with paper baking cups.
In large bowl, mix flour, sugar, baking powder, cinnamon, ginger and salt.
Stir in pumpkin, oil, eggs, cranberries and pecans just until moistened.
Divide batter evenly among muffin cups.
Sprinkle coarse sugar evenly over batter in each cup.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Remove muffins from pan to cooling rack.
Serve warm.

Personal Notes:
Personal Notes:
Exchange or add crushed pineapple - drained.




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