Pumpkin and Cranberry Muffins

I love baking on a lazy Sunday afternoon.  It’s a perfect way to relax and I can palm off treat my co-workers to some goodies on Monday morning.  I decided to use whatever I had in my pantry for inspiration.  Turns out I had a can of pumpkin and a bag of dried cranberries.

What to use

1 1/2 cups all-purpose flour

1 tsp baking powder

1 handful of dried cranberries

1 15 oz can of pumpkin

1/3 cup vegetable oil

2 large eggs

1 tsp allspice

1  1/4 cups dark brown sugar

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp grated nutmeg

1 tsp cinnamon

What to do

Preheat oven toe 350 degrees.  Line muffin tin with muffin cups or spray nonstick muffin tin with some cooking spray.

Sift flour and baking powder into a small bowl.  Add a generous handful of dried cranberries.

Whisk together pumpkin, oil, eggs, allspice, sugar, baking soda, and salt in a separate mixture until  smooth.

Add the flour mixture and then fold everything together until combined.

Pour into muffin tin.  Sprinkle each muffin with a little nutmeg and cinnamon. Bake until golden brown for about 25 to 30 minutes.  Stick a toothpick in the center of each muffin and if it comes out clean you know you’re done.

Cool for about 10 minutes before serving.


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