Cooler weather is upon us now in many areas of the country, including New England, where I live. I find myself looking for things to cook that require turning the oven on so that I can heat up my apartment without turning on the heat yet.
I have no idea where I found this recipe (possibly my food writing class over the summer), but it sure does look good and looks easy… I think I will be trying it sometime soon and when I do, I will post more about it.
Cranberry-Pumpkin Muffins Ingredients:
2 cups all-purpose flour
¾ cup sugar
3 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon salt
1 cup canned pumpkin (not pumpkin pie filling)
½ cup vegetable oil
2 eggs
1 cup sweetened dried cranberries
½ cup chopped walnuts
Directions:
Heat oven to 400°F. Grease 12 regular-size muffin cups 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 walnuts until just moist. Divide batter evenly among muffin cups.
Bake 20 to 25 minutes, or until toothpick inserted in center comes out clean. Remove muffins from pan to cooling rack. Serve warm.
Enjoy!
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