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Cranberry Pumpkin Muffins

Servings 18
Author Slightly altered from Sue Ross

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 1/4 cups sugar
  • 1 cup canned pumpkin
  • 1/2 cup vegetable oil or 1/4 cup vegetable oil and 1/4 cup unsweetened applesauce
  • 1 cup fresh or frozen cranberries chopped

Instructions

  1. Combine flour, baking soda, pumpkin pie spice and salt in large mixing bowl. Set aside.
  2. Beat the eggs and sugar in mixing bowl. Add the pumpkin and oil (and applesauce if substituting) and mix well.
  3. Stir into the flour mixture just until moistened.
  4. Fold in chopped cranberries. (I left the small cranberries whole and the big cranberries I chopped in half.)
  5. Fill paper-lined muffin cups three-fourths full.
  6. Bake at 400 degrees F for 18-22 minutes or until a toothpick inserted in center comes out clean.
  7. Cool for 5 minutes in pans then remove to wire racks.

Recipe Notes

Original recipe stated this yields 24 muffins but it only produces 18.