These yummy muffins are a wonderful breakfast food. They also make the perfect snack for a crisp fall afternoon.
1 c. canned or cooked pumpkin
1 c. sugar
1/2 c. milk
1/4 c. butter melted
2 c. all purpose flour
2 t. baking powder
1 t. ground cinnamon
1/2 t. baking soda
1/2 t. ground nutmeg
1/2 t. ground ginger
1 c. chopped walnuts
1 c. fresh or frozen cranberries
Beat pumpkin, sugar, milk, eggs and butter.
Combine dry ingredients; stir into pumpkin mixture.
Fold in walnuts and cranberries.
Pour into greased muffin tins.
Cook at 350 degrees for 15-20 minutes or until done.
Allow to cool. (makes 24 muffins)