Description
It’s the perfect time to whip up a batch of my Pumpkin Cranberry Muffins. There is nothing more quintessentially fall than a pumpkin muffin…with cranberries too 🙂 .
Ingredients
Scale
- 1 cup of sugar
- 1/3 cup vegetable oil
- 1 egg
- 1 (15 oz) can of pumpkin (I used Libby’s)
- 2 cups of all purpose flour (we use gluten-free)
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 2 cups of dried cranberries
Instructions
- Preheat oven to 350 degrees.
- Place cupcake liners in a muffin tin (use two tins if making more than one dozen). Set aside.
- In a mixing bowl, beat sugar, vegetable oil and egg with an electric mixer. Beat in pumpkin. Set bowl aside.
- In a second mixing bowl, whisk together with a fork your flour, baking soda and pumpkin pie spice.
- Pour pumpkin mixture slowly into flour mixture and blend together until just moistened with a spoon (not your mixer). Stir in your dried cranberries. Next, divide batter between the muffin tin and bake 18 to 20 minutes or until a toothpick inserted in the middle comes out clean.
- Allow muffins to cool 10 minutes before removing from the pan to finish cooling.
Notes
If you’re a g-free family, these work so well with gluten-free flour too! We always use Namaste when baking for an easy cup for cup swap.