Quick Cranberry Pumpkin Muffins

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. 1

   Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

2. 2

   Beat eggs, sugar, pumpkin, corn oil, and orange zest in a small mixing bowl until smooth.

3. 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. 4

   Scoop batter into prepared muffin cups.

5. 5

   Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.