Cranberry Pumpkin Muffins
Cranberry Pumpkin Muffins
Author: Jill Wilkes
Ingredients
- 4 cups All Purpose Flour
- 1 cup Packed Brown Sugar
- 2 teaspoons Baking Soda
- 2 teaspoons Pumpkin Pie Spice
- 1 teaspoon Salt
- 1 can (15 oz) 100% Pure Pumpkin
- 8 oz. Great Lakes Dried Cranberries
- 1 cup Vegetable Oil
- ½ cup Milk
- ½ cup Molasses
- 2 Large Eggs
Instructions
- Preheat oven to 350 degrees F. Prepare 24 muffin cups with paper liners. Combine flour, brown sugar, baking soda, pumpkin pie spice, salt in medium bowl. Combine pumpkin, oil, milk, molasses and eggs in a med bowl. Add wet mixture to dry mixture. Mix just until the dry ingredients are moist. Stir in the dried cranberries. Spoon batter into prepared muffin cups. Bake for 30 minutes or until wooden toothpick comes out clean.