From the Pantry Butler kitchen
Cranberry Pumpkin Muffins
Enjoy these delicious muffins for breakfast anytime of the year using canned pumpkin and frozen cranberries. USDA MyPlate Kitchen — Pumpkin Post and Banana Beat Newsletters — University of Massachusetts Extension — Nutrition Education Program (public domain), via myplate.food
Ingredients
- 2 cups flour
- 3/4 cup sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 3/4 teaspoon allspice
- 1/3 cup vegetable oil — or cooking oil of choice
- 2 eggs
- 3/4 cup pumpkin — canned
- 2 cups fresh or frozen cranberries — chopped
Method
- Wash hands with soap and water.
- Preheat oven to 400 °F.
- Sift together dry ingredients (flour through allspice) and set aside.
- Beat oil, eggs, and pumpkin together until well blended.
- Add the wet ingredients (pumpkin mixture) to the dry ingredients all at once.
- Stir until moistened.
- Fold in chopped cranberries.
- Spoon into paper lined muffin cups.
- Bake at 400 °F for 15 to 30 minutes.
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