It is that time of the year, pumpkins are everywhere. In the past I was not a fan of everything pumpkin but each year I am learning to embrace pumpkin in my own special way and enjoy the taste of real pumpkin in my favorite fall recipes. This recipe is great for fall and the best part about it, is many of the ingredients are pantry staples. Try making these on the weekend, store in an airtight container and enjoy them all week long. If you like walnuts try adding a little or a lot.
Ze’s Cranberry Orange & Pumpkin Muffins Ingredients
2 cups flour
3/4 cup sugar
2 tsp baking powder
3/4 cup orange juice
1 tablespoon orange zest (optional)
1/3 cup pumpkin puree (not pie filling)
1 cup chopped dried cranberries
Preheat oven to 375. Line muffin pan with paper liners or just spray with baking spray. In a separate bowl mix flour, brown sugar and baking powder. Set aside. In a small bowl beat together eggs, orange juice, zest and pumpkin puree. Add wet ingredients into the dry ingredients mix until combined. Fold in chopped cranberries (and nuts if you like). Spoon into prepared muffin pan. Bake for 15- 20 minutes or until golden brown and center bounces back when pushed. Remove from muffin tin and cool on a wire rack. Store in an airtight container.