Cranberry-Pumpkin Muffins

These Cranberry-Pumpkin Muffins feature one of Illinois top products, canned pumpkin, perfect for a fall treat.

Cranberry-Pumpkin Muffins

Course Dessert
Cuisine Midwest
Keyword University of Illinois
Author Kate

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
  • 2 eggs large
  • 3/4 cup 100% canned pumpkin puree
  • 1 cup cranberries, dried

Instructions

  1. Preheat oven to 400F.

  2. Mix flour, sugar, baking powder, salt, cinnamon and allspice in a large bowl.

  3. Beat oil, eggs, and pumpkin until well-blended in a separate bowl.

  4. Gently fold wet ingredients into dry ingredients. Do not overmix. Add cranberries and stir gently.

  5. Spoon mixture into prepared muffin pan to make 12 muffins.

  6. Bake for 20-23 minutes, until toothpick inserted into center of muffin comes out clean.

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