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
- 0.5 cups corn oil
- 2 tablespoons orange zest
- 2.5 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 1.5 cups cranberries , halved
Instructions
-
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
Per serving
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