Thanksgiving Recipe: Pumpkin Cranberry Muffin
THis would make a good Thanksgiving morning breakfast or maybe in place of pumpkin pie for dinner. What can be more for Thanksgiving than cranberries and pumpkin!
Source: Betty Crocker Fall Baking
2 cups all purpose flour
3/4 cup sugar
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup canned pumpkin (not pumpkin pie filling)
1/2 cup vegetable oil
1 cup sweetened dried cranberries
1/2 cup chopped pecans
Coarse sugar if desired
1. Heat oven to 350F Grease 12 regular size muffin cups with shortening, or line with paper baking cups. WE find foil works better as our paper ones stick to the muffin.
IN large bowl, mix flour, sugar, baking powder, cinnamon, ginger and salt. Stir in pumpkin, oil, eggs, cranberries and pecans just until mositened. Divide batter evenly among muffin cups. Sprinkle coarse sugar evenly over batter in each cup.
Bake 20-25 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan to cooling rack. Serve warm. If made the night before they are just as good cool.