Ingredients

The following ingredients have 4 Servings
  • 2 ½ cups all-purpose flour
  • 2 cups granulated white sugar
  • 1 Tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 cup canned, pumpkin puree, solid packed
  • ½ cup vegetable oil
  • ½ cup dried cranberries (note 1)
  • non-stick baking spray

Instruction

  • Preheat oven to 350°F/177°C. Spray a muffin tin with non-stick spray. Note 2, set aside.
  • In a medium size mixing bowl whisk together the dry ingredients, flour, sugar, pumpkin pie spice, baking soda,
  • In a separate large bowl, using a whisk, combine eggs, pumpkin puree, and vegetable oil until smooth.
  • Stir in dried cranberries. Slow whisk in dry ingredients into the wet ingredients until just blended.
  • Use an ice cream scoop to fill the prepared muffin tins ¾ the way full.
  • Bake in the preheated oven for 20-25 minutes. A toothpick inserted into the center of the muffin will come out clean.