Harvest Morning Muffins

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 1/2 cups flour (all purpose or whole-wheat)
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup canned pumpkin (pure)
• 3/4 cup packed brown sugar
• 2 large eggs, room temperature
• 6 tablespoons unsalted butter, melted
• 1/2 cup sour cream, room temperature
• 3/4 cup chopped walnuts
• 1/2 cup dried cranberries

Recipe

• 1 preheat the oven to 350°f line a 12-cup muffin tin or two 6-cup muffin tins with paper liners.
• 2 in a medium bowl, whisk the flour, spice, baking powder, baking soda, and salt. in a large bowl, whisk the pumpkin, brown sugar, eggs, butter, and sour cream. fold in the flour mixture, walnuts, and cranberries until just combined. divide among muffin cups.
• 3 bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. cool in the pan on a wire rack for 5 minutes, then cool on the rack.