Quick Cranberry Pumpkin Muffins

I have been making these for years. I used to make them in bread form, but having 7 children it was just easier to dole out a muffin than cut up the messy loaf. I also began giving these out as Christmas food gifts. This was requested by my 17-year-old son for our dessert we have to bring to his football banquet. My 21-year-old daughter who moved to Ogden, Utah with her husband and 2 kids wants to make these muffins for her in-laws who will be spending the Thanksgiving holidays with them.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 166 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups white sugar
• ½ teaspoon salt
• 2 ½ cups all-purpose flour
• 2 tablespoons orange zest
• 2 eggs, slightly beaten
• ½ cup corn oil
• 1 tablespoon pumpkin pie spice
• 1 cup solid pack pumpkin
• 1 ½ cups cranberries, halved

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

Step 2

Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.

Step 3

Beat eggs, sugar, pumpkin, corn oil, and orange zest in a small mixing bowl until smooth.

Step 4

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.

Step 5

Scoop batter into prepared muffin cups.