28 November, 2012

Pumpkin Cranberry Muffins

2 c. flour
3/4 c. sugar
3 t. baking powder
1/2 t. salt
1/2 t. cinnamon
3/4 t. allspice
1/3 c. vegetable oil
2 eggs
3/4 c. canned pumpkin
2 c. fresh/frozen chopped cranberries
Preheat oven to 400 degrees.
Sift together dry ingredients
Whisk together oil, eggs, and pumpkin
Combine dry and moist ingredients, then fold in chopped cranberries.
Spoon into greased muffin tin. (Makes 12)
Bake 20-25 minutes. 
These store well in the refrigerator.
They are one of my favorite breakfast muffins!

(Disclaimer: I didn't make this recipe, but I don't remember where I found it. So, I'm giving it out, but remember, it's not mine originally.)

1 comment:

  1. Sounds yummy! I tried pumpkin cranberry bread several years ago, but it ended up so moist it never got done in the middle and I have not tried since. Muffins sounds like a better idea. :)