Quick Cranberry Pumpkin Muffins recipe
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- 2 eggs, slightly beaten 2 cups white sugar 1 cup solid pack pumpkin ½ cup corn oil 2 tablespoons orange zest 2 ½ cups all-purpose flour 1 tablespoon pumpkin pie spice 1 teaspoon baking soda ½ teaspoon salt 1 ½ cups cranberries, halved
Nutrition Info
- 165.6 caloriescarbohydrate: 28.6 gcholesterol: 13.6 mgfat: 5.1 gfiber: 1.1 gprotein: 2 gsaturatedFat: 0.8 gservingSize: -sodium: 131.2 mgsugar: 17.3 gtransFat: : -unsaturatedFat: : -
Directions Quick Cranberry Pumpkin Muffins
Directions
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Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
Beat eggs, sugar, pumpkin, corn oil, and orange zest in a small mixing bowl until smooth.
Mix flour, pumpkin pie spice, baking soda, and salt in a large mixing bowl with a fork. Make a well in the center of the flour mixture. Pour pumpkin mixture into the well, stir until the dry mixture is just moistened into a batter. Fold cranberries into the batter.
Scoop batter into prepared muffin cups.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.