- 2 eggs, slightly beaten
- 2 cups white sugar
- 1 cup solid pack pumpkin
- 1/2 cup corn oil
- 2 tablespoons orange zest
- 2 1/2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups cranberries, halved
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Beat eggs, sugar, pumpkin, corn oil, and orange zest in a small mixing bowl until smooth.
- Mix flour, pumpkin pie spice, baking soda, and salt in a large mixing bowl with a fork. Make a well in the center of the flour mixture. Pour pumpkin mixture into the well; stir until the dry mixture is just moistened into a batter. Fold cranberries into the batter.
- Scoop batter into prepared muffin cups.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.
06/14/2019
recipepes.com
quick cranberry pumpkin muffins, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
