Pumpkin-Cranberry Muffins

 Brighten breakfast—or mid-afternoon, for that matter—with these pumpkin muffins filled with dried cranberries and chopped pecans. Ginger and cinnamon add delicious warmth and depth.


Ingredients

  • 2cups Gold Medal™ all-purpose flour
  • 3/4cup sugar
  • 3teaspoons baking powder
  • 1teaspoon ground cinnamon
  • 1/2teaspoon ground ginger
  • 1/4teaspoon salt
  • 1cup canned pumpkin (not pumpkin pie filling)
  • 1/2cup vegetable oil
  • 2eggs
  • 1cup sweetened dried cranberries
  • 1/2cup chopped pecans
  • Coarse sugar, if desired

  • Steps

    • 1
      Heat oven to 400°F. Grease 12 regular-size muffin cups with shortening or line with paper baking cups.
    • 2
      In large bowl, mix flour, sugar, baking powder, cinnamon, ginger and salt. Stir in pumpkin, oil, eggs, cranberries and pecans just until moistened. Divide batter evenly among muffin cups. Sprinkle coarse sugar evenly over batter in each cup.
    • 3
      Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan to cooling rack. Serve warm.

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