Ingredients

The following ingredients have 4 Servings
  • 1 can pureed pumpkin ((15 ounce can) NOT pumpkin pie filling)
  • 4 eggs
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 1/2 orange, juice and zest
  • 3 cups all purpose flour
  • 2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 cup fresh or frozen cranberries

Instruction

  • Preheat your oven to 350 degrees Fahrenheit and prepare muffin tins by lining them with paper liners (24 muffins).
  • In a large bowl, whisk together the pumpkin puree, eggs, sugar, vegetable oil and the orange juice and zest until smooth.
  • Add the flour, baking soda, salt and spices and combine with a rubber spatula until no streaks of flour remain.
  • Stir in the cranberries gently.
  • Portion the batter into each of the 24 prepared muffin cups, distributing the batter evenly.
  • Bake at 350 degrees Fahrenheit for about 25 minutes, or until a toothpick inserted into one of the muffins comes out clean.
  • Cool on a wire rack in their tins for about 10 minutes before removing them from their tins to cool completely.