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Pumpkin, Cranberry, and Pecan Muffins
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Pumpkin, Cranberry, and Pecan Muffins

Course Breads and Muffins
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Author Pam - For the Love of Cooking

Equipment

  • Muffin Tin
  • Wire Cooling Rack

Ingredients

  • 2 cups of flour
  • ¾ cup of sugar
  • 3 tsp baking powder
  • 1½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp salt
  • 1 cup canned pumpkin not pumpkin pie filling
  • ½ cup of vegetable oil
  • 2 eggs
  • ½ cup dried cranberries
  • ½ cup chopped pecans
  • Coarse sugar

Instructions

  • Preheat the oven to 400 degrees. Coat a muffin tin with cooking spray.
  • Mix the flour, sugar, baking powder, cinnamon, ginger, and salt in a large bowl.
  • Stir in the pumpkin, oil, eggs, cranberries, and pecans. Mix until just combined.
  • Divide batter evenly between the muffin cups.
  • Sprinkle coarse sugar evenly over batter in each cup.
  • Bake in the oven for 20-23 minutes or until a tester inserted in the middle of the muffin comes out clean.
  • Cool on a wire cooling rack. Enjoy.