Quick Cranberry Pumpkin Muffins
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Description
I have been making these for years. I used to make them in bread form, but having 7 children it was just easier to dole out a muffin than cut up the messy loaf. I also began giving these out as Christmas food gifts. This was requested by my 17-year-old son for our dessert we have to bring to his football banquet. My 21-year-old daughter who moved to Ogden, Utah with her husband and 2 kids wants to make these muffins for her in-laws who will be spending the Thanksgiving holidays with them.
Ingredients
- 2 eggs, slightly beaten
- 2 cups white sugar
- 1 cup solid pack pumpkin
- ½ cup corn oil
- 2 tablespoons orange zest
- 2 ½ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups cranberries, halved
Directions
- 1. Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- 2. Beat eggs, sugar, pumpkin, corn oil, and orange zest in a small mixing bowl until smooth.
- 3. Mix flour, pumpkin pie spice, baking soda, and salt in a large mixing bowl with a fork. Make a well in the center of the flour mixture. Pour pumpkin mixture into the well; stir until the dry mixture is just moistened into a batter. Fold cranberries into the batter.
- 4. Scoop batter into prepared muffin cups.
- 5. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.
Nutrition Facts
serving: 24 muffins
calories: 165.6 kcal
carbohydrates: 28.6 g
protein: 2 g
saturated fat: 0.8 g
cholesterol: 13.6 mg
sodium: 131.2 mg
fiber: 1.1 g
sugar: 17.3 g
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