Pumpkin Cranberry Walnut Muffin

Pumpkin Cranberry Walnut Muffins
Adapted from Very Culinary Blog who adapted it from Betty Crocker
Food Librarian Blog
December 3, 2009 Post: http://foodlibrarian.blogspot.com/2009/12/pumpkin-cranberry-walnut-muffins.html

In large bowl, mix together:
2 c all purpose flour
3/4 c sugar
1 Tablespoon baking powder
1 t cinnamon
1/2 t ground ginger
1/4 t salt

Combine the following in a small bowl. Then quickly fold into dry mixture with a spatula until just moistened. Do not overmix!!!
1 cup canned pumpkin puree (not pumpkin pie mix)
1/2 c canola or vegetable oil
2 eggs
1 c dried cranberries
1/2 c chopped nuts (walnuts or pecans)

Scoop into muffin tray greased with cooking spray or lined with muffin cups (I use an ice cream scoop). Top with sanding sugar or sugar in the raw (turbinado). Bake in preheated 400 degree oven for 20-25 minutes, until toothpick comes out clean.
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