Source: allrecipes, I believe

Makes 2 dozen muffins

“These are so delicious! I made a dozen with cranberries and a dozen with raisins. I can’t even choose which I like best! They’re perfectly moist and the cranberries add a touch of color to go with any thanksgiving dinner.  I was a bit skeptical about using unsweetened cranberries, but the flavors just go so well together!”

Ingredients

2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
2 eggs
2 cups sugar
1 cup pumpkin
1/2 cup vegetable oil
1 cup frozen or fresh cranberries, chopped (or raisins)

1. Preheat oven to 400 degrees F. Combine first four ingredients.

2. Mix eggs and sugar in separate bowl. Add pumpkin and oil; mix well. Stir into dry mixture, just until moist. Fold in cranberries or raisins.

3. Pour into lined cupcake pan. Bake 18-22 minutes. *These taste SO much better the next day!*

(Submitted by Webmaster)

This entry was posted on Tuesday, October 2nd, 2007 at 12:37 am and is filed under Cakes and Muffins. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.