These warm cranberry pumpkin muffins are perfect for fall or any season!
- 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
- 2 eggs (large)
- 3/4 cup pumpkin (canned)
- 2 cups cranberries (fresh or frozen chopped)
Before You Cook
- Take a minute to read through the recipe before you start.
- Wash all fresh produce.
- Wash your hands at the beginning and throughout the cooking process.
- Children should ask for permission before using appliances and sharp knives.
- Preheat oven to 400°.
- Sift together dry ingredients.
- Beat oil, eggs and pumpkin together until well blended.
- Add the wet ingredients (pumpkin mixture) to dry ingredients all at once. Stir until moistened.
- Fold in chopped cranberries.
- Spoon into paper lined muffin cups.
- Bake at 400° for 15 to 30 minutes. Let cool before serving.