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Pumpkin-Cranberry Muffins
Pumpkin-Cranberry Muffins
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Prep Time:
15 minutes
Total Time:
40 minutes
Elevate any time of day with these pumpkin muffins bursting with cranberries and pecans, spiced with ginger and cinnamon for extra flavor.
Ingredients:
  • 2 cups Gold Medal™ all-purpose flour
  • 3/4 cup sugar
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 cup sweetened dried cranberries
  • 1/2 cup chopped pecans
  • Coarse sugar, if desired
Instructions:
  • Preheat the oven to 400°F and prepare a 12-cup muffin tin by greasing with shortening or lining with paper baking cups.
  • Combine flour, sugar, baking powder, cinnamon, ginger, and salt in a big bowl. Add pumpkin, oil, eggs, cranberries, and pecans, mixing just until combined. Distribute batter evenly into muffin cups and sprinkle each with coarse sugar.
  • Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Transfer muffins from the pan to a cooling rack and serve warm.

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