Quick Cranberry Pumpkin Muffins

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.

Active Time
10 mins
Total Time
30 mins
Yield
24 muffins

How to Make It

1. Step
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2. Step
Beat eggs, sugar, pumpkin, corn oil, and orange zest in a small mixing bowl until smooth.
3. Step
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. Step
Scoop batter into prepared muffin cups.
5. Step
Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.

Ingredients

  • 2 eaches eggs, slightly beaten
  • 2 cups white sugar
  • 1 cup solid pack pumpkin
  • ½ cup corn oil
  • 2 tablespoons orange zest
  • 2?½ cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1?½ cups cranberries, halved

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