details
- Makes 12 muffins
- Prep time: 15 minutes
- Total time: 35 minutes
- 2 cups all purpose flour
- 3/4 cup sugar
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup canned pumpkin puree
- 1/2 cup canola oil
- 2 eggs
- 1 cup dried cranberries
- 1/2 cup chopped pecans
directions
Preheat oven to 400 degrees. Grease 12 regular-sized muffin cups with cooking spray, or line with paper baking cups.
In a large bowl, mix flour, sugar, baking powder, cinnamon, ginger, and salt. Stir in pumpkin, oil, eggs, cranberries and pecans just until moistened (do not over mix!) Divide batter evenly among muffin cups.
Bake 20-25 minutes until a toothpick inserted in the center comes out clean.
Note: Do not overmix! Your muffins will come out hard or rubbery. Try folding the batter together with a spatula until combined.