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Pumpkin Cranberry Muffin Recipe
Servings:
12
-18
Prep Time:
10
minutes
mins
Cook Time:
20
minutes
mins
Total Time:
30
minutes
mins
Author:
Sandy / Reluctant Entertainer
Ingredients
2-1/4
cups
all-purpose flour
1
teaspoon
baking soda
1
teaspoon
pumpkin pie spice
1/2
teaspoon
salt
2
large eggs
1
cup
sugar
1
cup
canned pumpkin
1/2
cup
vegetable oil
1
teaspoon
vanilla
1/2
cup
fresh or frozen cranberries
,
chopped
1/2
cup
dried cranberries
Instructions
In a large bowl, combine the first four ingredients. In a separate bowl, beat the eggs and sugar; add the pumpkin, oil, and vanilla and mix well.
Stir into the dry ingredients just until moistened. Fold in the fresh and dried cranberries.
Fill paper-lined muffin cups three-fourths full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pans to wire racks.
Follow freezer directions if freezing.