Pumpkin Cranberry Muffins

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

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)

Recipe

• 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.