November 25, 2015

Pumpkin Cranberry


2 c All-Purpose Flour
3/4 c Sugar
3 tsp Baking Powder
1 tsp Cinnamon
1/2 tsp Ginger
1/4 tsp Salt
1 c Canner Pumpkin
1/2 c Vegetable Oil
2 Eggs
1 c Sweetened Dried Cranberries
1/2 c Chopped Pecans
Heat oven to 400 degrees. Grease 12 regular size muffin cups with shortening or line with paper baking cups. In a large bowl, mix flour, sugar, baking powder, cinnamon, ginger, and salt. Stir in pumpkin, oil, eggs, cranberries, and pecans until just moistened. Divide batter evenly among muffin cups. Sprinkle coarse sugar evenly over batter if desired. Bake 20-25 min or until toothpick inserted in center comes out clean. Remove to cooling rack. Serve warm.