Description
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.
Ingredients
- 2 eggs, slightly beaten
- 2 cups white sugar
- 1 cup solid pack pumpkin
- ½ cup corn oil
- 2 tablespoons orange zest
- 2 ½ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups cranberries, halved
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 24