With the Fall weather here, it was the perfect time to make one of my families favorite muffin recipes. My #1 is not a friend of pumpkin, but he does like these. Right now, the stores are carrying cranberries so I always like to stock up on them so I have them all year.
I'm pretty bad, I don't lightly beat the eggs or put all the dry ingredients together and sift. I just throw everything together except for the cranberries, and they turn out pretty good.
My cranberries are usually frozen so when I take them out of the freezer I like to use my wonderful chopper from Tupperware. No more cutting up cranberries with a knife!
After you've put everything together in the mixer and blended it I like to fold in the chopped cranberries. I do this because I don't want my muffins to turn red from the juice.
This is an easy, yummy recipe. I hope you and your family will enjoy it also.
2 slightly beaten eggs
2 c. sugar
1/2 c. oil
1 c. solid pack pumpkin
2-1/4 c. flour
1 T. pumpkin pie spice
1 tsp. baking soda
1 c. chopped cranberries
Spoon batter into greased muffin tins. Bake at 350 degrees for 20 to 25 minutes.
Makes 2 dozen.
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