I love these muffins. They are so easy to make and it fills the house with the smell of fall. I love to make a batch of these and watch as the family comes creeping into the kitchen to see what’s baking.
|2 1/4 cups all-purpose flour1 teaspoon baking soda1 teaspoon pumpkin pie spice
1/2 teaspoon salt
|2 cups sugar1 cup canned pumpkin1/2 cup vegetable oil
1 cup fresh or frozen cranberries,
|In a bowl, combine the first four ingredients. In a mixing bowl, beat the eggs and sugar; add the pumpkin and oil and mix well. Stir into the dry ingredients just until moistened. Fold in the cranberries. Fill foil-or paper-lined muffin cups three-fourths full. Bake at 400 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.|