Quick Cranberry Pumpkin Muffins
Description
Orange zest adds a layer of flavor to these cranberry and pumpkin muffins.
Ingredients
•
2 eggs, slightly beaten
•
2 cups white sugar
•
1 cup solid pack pumpkin
•
1/2 cup corn oil
•
2 tablespoons orange zest
•
2 1/2 cups all-purpose flour
•
1 tablespoon pumpkin pie spice
•
1 teaspoon baking soda
•
1/2 teaspoon salt
•
1 1/2 cups cranberries, halved
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2
Beat eggs, sugar, pumpkin, corn oil, and orange zest in a small mixing bowl until smooth.
3
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.
4
Scoop batter into prepared muffin cups.
5
Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.