Pumpkin Cranberry Muffins

Name: Pumpkin Cranberry Muffins
Ingredients: 2 cups pumpkin puree, canned or fresh (not pumpkin pie filling); 3 cups sugar; 1 cup buttermilk; 1 cup vegetable oil; 4 large eggs; 3 cups flour; 2 teaspoons baking soda; 1 teaspoon baking powder; 2 teaspoons cinnamon; 2 teaspoons ginger powder; 1/2 teaspoon nutmeg (freshly grated is best); 3/4 teaspoon clove; 1 teaspoon salt; 1 cup finely chopped pecans, toasted (optional); 1 cup dried cranberries (Craisins are good)

15 ingredients

9 steps

Ingredients

2 cups pumpkin puree, canned or fresh (not pumpkin pie filling)
3 cups sugar
1 cup buttermilk
1 cup vegetable oil
4 large eggs
3 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
2 teaspoons ginger powder
1/2 teaspoon nutmeg (freshly grated is best)
3/4 teaspoon clove
1 teaspoon salt
1 cup finely chopped pecans, toasted (optional)
1 cup dried cranberries (Craisins are good)

Directions

1

Set oven to 350 degrees.
2

In a bowl, mix together the pumpkin puree and sugar.
3

Stir in oil and buttermilk.
4

Beat the eggs lightly; add to the mixture.
5

In another bowl, mix together flour, baking powder, baking soda, spices and salt Add to the pumpkin mixture; stir JUST until moistened (lumps in the batter is okay).
6

Stir in nuts (if using), and cranberries.
7

Scoop into regular size, or mini size muffin tins which have been sprayed with oil, or generously buttered, or lined with paper liners.
8

Bake for about 30-35 minutes (less time for mini muffins, about 20 minutes), or until the muffins test done.
9

Note: the cranberries can be replaced with mini chocolate chips if desired.