PUMPKIN-CRANBERRY MUFFINS
This recipe comes from the 2009 Betty Crocker cookbooklet, Fall Baking, & has been changed slightly to include a few more of those delicious tart red berries!
Provided by Sydney Mike
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F, then grease 12 standard size muffin cups with shortening OR line them with paper baking cups.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, ginger & salt.
- Stir in pumpkin, oil, eggs, cranberries & pecans, just until moistened.
- Divide batter evenly among the prepared muffin cups, & if desired, sprinkle coarse sugar evenly over each.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean, then remove muffins from the baking pan to a wire rack for cooling slightly before serving.
Nutrition Facts : Calories 261.9, Fat 13.4, SaturatedFat 1.8, Cholesterol 31, Sodium 201.1, Carbohydrate 32.8, Fiber 2.3, Sugar 13.9, Protein 3.9
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