Cranberry-Pumpkin Muffins

Gooseberry Patch's The Harvest Table (contributed by: Nancy Girard, Chesapeake, VA)
 
1 c. canned pumpkin
2 eggs, slightly beaten
2 c sugar
1/2 c. canola oil
2-1/4 c all-purpose flour
1 Tbsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
1 c. fresh or frozen cranberries, chopped
 
In a bowl, combine pumpkin, eggs, sugar and oil; mix well. In a separate large bowl, combine flour, spice, baking soda and salt. Make a well in the center of flour mixture; pour pumpkin mixture into well. Stir just until dry ingredients are moistened. Stir in cranberries (no need to thaw if frozen). Spoon into greased or paper-lined muffin cups, fillinf 2/3 full. Bake at 350 degrees for about 20 to 30 minutes, testing with a tooth pick for doneness after 20 minutes. Makes one dozen.