Quick Cranberry Pumpkin Muffins

I have been making these for years. I used to make them in bread form, but having 7 children it was just easier to dole out a muffin than cut up the messy loaf. I also began giving these out as Christmas food gifts. This was requested by my 17-year-old son for our dessert we have to bring to his football banquet. My 21-year-old daughter who moved to Ogden, Utah with her husband and 2 kids wants to make these muffins for her in-laws who will be spending the Thanksgiving holidays with them.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

Step: 2

Beat eggs, sugar, pumpkin, corn oil, and orange zest in a small mixing bowl until smooth.

Step: 3

Mix flour, pumpkin pie spice, baking soda, and salt in a large mixing bowl with a fork. Make a well in the center of the flour mixture. Pour pumpkin mixture into the well; stir until the dry mixture is just moistened into a batter. Fold cranberries into the batter.

Step: 4

Scoop batter into prepared muffin cups.

Step: 5

Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.

Per Serving: 166 calories; protein 2g; carbohydrates 28.6g; fat 5.1g; cholesterol 13.6mg; sodium 131.2mg.

The best flavour of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which not always rise as well as white bread.

To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.