Shannon’s World

I think these muffins sound so good; I hope to make them this weekend!

Cranberry Pumpkin Muffins
2 c. flour
2 ½ tsp. baking powder
1 tsp. salt
½ tsp. cinnamon
½ tsp. allspice
½ tsp. nutmeg
¾ c. sugar
1/3 c. oil
2 eggs
1 ¼ c. canned pumpkin
½ c. milk
½ c. walnuts
2 c. fresh cranberries, roughly chopped

Preheat oven to 400. Grease a 12 cup muffin tin well.

Mix dry ingredients together, set aside. Whisk oil, eggs, pumpkin, and milk together in a medium sized bowl. Add dry ingredients to the wet and stir just until combined. Fold in the walnuts and cranberries. Do not over mix. Fill prepared muffin cups 2/3 full.

Bake until muffins are puffed and golden and spring back when touched, 20-25 minutes. Check after 20 minutes, as over-baking will result in dry muffins. Let the muffins cool for 5 minutes.

Makes 12 muffins. Enjoy!