cranberry pumpkin muffins

Ingredients

• Servings: 24
• 2 eggs, slightly beaten
• 2 cups white sugar
• 1 cup solid pack pumpkin
• 1/2 cup corn oil
• 2 tablespoons orange zest
• 2 1/2 cups all-purpose flour
• 1 tablespoon spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups cranberries, halved

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c). line 24 muffin cups with paper liners.
• beat eggs, sugar, pumpkin, corn oil, and orange zest in a small mixing bowl until smooth.
• mix flour, spice, baking soda, and salt in a large mixing bowl with a fork. make a well in the center of the flour mixture. pour pumpkin mixture into the well; stir until the dry mixture is just moistened into a batter. fold cranberries into the batter.
• scoop batter into prepared muffin cups.
• bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.