These Cranberry-Pumpkin Muffins feature one of Illinois top products, canned pumpkin, perfect for a fall treat.
- 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
Preheat oven to 400F.
Mix flour, sugar, baking powder, salt, cinnamon and allspice in a large bowl.
Beat oil, eggs, and pumpkin until well-blended in a separate bowl.
Gently fold wet ingredients into dry ingredients. Do not overmix. Add cranberries and stir gently.
Spoon mixture into prepared muffin pan to make 12 muffins.
Bake for 20-23 minutes, until toothpick inserted into center of muffin comes out clean.