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Pumpkin-Cranberry Muffins

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“This recipe comes from the 2009 Betty Crocker cookbooklet, Fall Baking, & has been changed slightly to include a few more of those delicious tart red berries!”
READY IN:
40mins
SERVES:
12
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees F, then grease 12 standard size muffin cups with shortening OR line them with paper baking cups.
  2. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, ginger & salt.
  3. Stir in pumpkin, oil, eggs, cranberries & pecans, just until moistened.
  4. Divide batter evenly among the prepared muffin cups, & if desired, sprinkle coarse sugar evenly over each.
  5. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean, then remove muffins from the baking pan to a wire rack for cooling slightly before serving.

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