Print: Quick Cranberry Pumpkin Muffins

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.

Prep

16 min

Cook

39 min

Servings

Difficulty

Medium

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 per serving

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