Cook Time: 30 minutes
Ingredients:
- 2 cups flour
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 2 cups fresh or frozen cranberries, coarsely chopped
- 1/2 cup oil
- 1/4 cup milk
- 1/4 cup molasses
- 1 egg, lightly beaten
Preparation:
Combine flour, brown sugar, baking soda, cinnamon, nutmeg, and salt in a medium mixing bowl. Combine remaining ingredients in a separate mixing bowl. Add wet ingredients to dry, mixing just until the dry ingredients are moist. Do not overmix. Generously grease a 12-muffin tin and dust with flour or line with paper muffin cups. Fill muffin cups about 2/3-full with batter. Bake pumpkin muffins in preheated 350° oven for 25 to 30 minutes, or until nicely browned. Remove pumpkin muffins from tins to wire rack to cool. Makes 12 cranberry pumpkin muffins.
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