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Enjoy this recipe from The Harvest Table .
Submitted by: Nancy Girard from Chesapeake, VA
1 c. canned pumpkin
2 eggs, lightly beaten
2 c. sugar
1/2 c. canola oil
2-1/4 c. all-purpose flour
1 T. pumpkin pie spice
1 t. baking soda
1/2 t. salt
1 c. fresh or frozen cranberries, chopped
In a bowl, combine pumpkin, eggs, sugar and oil; mix well. In a separate large bowl, combine flour, spice, baking soda and salt. Make a well in the center of flour mixture; pour pumpkin mixture into well. Stir just until dry ingredients are moistened. Stir in cranberries (no need to thaw if frozen). Spoon into greased or paper-lined muffin cups, filling 2/3 full. Bake at 350 degrees for about 20 to 30 minutes, testing with a toothpick for doneness after 20 minutes. Makes one dozen. | |
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In a bowl, combine pumpkin, eggs, sugar and oil; mix well. In a separate large bowl, combine flour, spice, baking soda and salt. Make a well in the center of flour mixture; pour pumpkin mixture into well. Stir just until dry ingredients are moistened. Stir in cranberries (no need to thaw if frozen). Spoon into greased or paper-lined muffin cups, filling 2/3 full. Bake at 350 degrees for about 20 to 30 minutes, testing with a toothpick for doneness after 20 minutes. Makes one dozen. |
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