Name: Quick Cranberry Pumpkin Muffins
Prep time: 10 min
Cook time: 10 min
Yield: 24
Ingredients: Eggs, slightly beaten - 2; White sugar - 2 cups; Solid pack pumpkin - 1 cup; Corn oil - ½ cup; Orange zest - 2 tablespoons; All-purpose flour - 2 ½ cups; Pumpkin pie spice - 1 tablespoon; Baking soda - 1 teaspoon; Salt - ½ teaspoon; Cranberries, halved - 1 ½ cups

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Quick Cranberry Pumpkin Muffins

1. Eggs, slightly beaten - 2

2. White sugar - 2 cups

3. Solid pack pumpkin - 1 cup

4. Corn oil - ½ cup

5. Orange zest - 2 tablespoons

6. All-purpose flour - 2 ½ cups

7. Pumpkin pie spice - 1 tablespoon

8. Baking soda - 1 teaspoon

9. Salt - ½ teaspoon

10. Cranberries, halved - 1 ½ cups

How to cook deliciously - Quick Cranberry Pumpkin Muffins

1. Stage

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

2. Stage

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

3. Stage

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.

4. Stage

Scoop batter into prepared muffin cups.

5. Stage

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