Monday, October 26, 2009

Cranberry Pumpkin Muffins

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
2 eggs
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)

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