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

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.