CRANBERRY PUMPKIN MUFFINS
Tart, juicy cranberries enhance the delicate pumpkin flavor of these muffins. Sometimes I dust the tops with powdered sugar to add a little sweetness. -Sue Ross, Casa Grande, Arizona
Provided by Taste of Home
Time 30m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a bowl, combine the first four ingredients. In a bowl, beat the eggs and sugar; add the pumpkin and oil and mix well. Stir into the dry ingredients just until moistened. Fold in the cranberries., Fill foil- or paper-lined muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 159 calories, Fat 5g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 108mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
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