PUMPKIN-CRANBERRY MUFFINS

Pumpkin-Cranberry Muffins image

Brighten breakfast-or mid-afternoon, for that matter-with these pumpkin muffins filled with dried cranberries and chopped pecans. Ginger and cinnamon add delicious warmth and depth.

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 40m

Yield 12

Number Of Ingredients 12

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Ingredients

2 cups Gold Medal™ all-purpose flour
3/4 cup sugar
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup canned pumpkin (not pumpkin pie filling)
1/2 cup vegetable oil
2 eggs
1 cup sweetened dried cranberries
1/2 cup chopped pecans
Coarse sugar, if desired

Steps:

Heat oven to 400°F. Grease 12 regular-size muffin cups with shortening or line with paper baking cups.
In large bowl, mix flour, sugar, baking powder, cinnamon, ginger and salt. Stir in pumpkin, oil, eggs, cranberries and pecans just until moistened. Divide batter evenly among muffin cups. Sprinkle coarse sugar evenly over batter in each cup.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan to cooling rack. Serve warm.

Nutrition Facts : Calories 300, Carbohydrate 40 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Muffin, Sodium 180 mg, Sugar 21 g, TransFat 0 g