Cranberry Pumpkin Muffins
Servings
24 Servings
Ingredients
- 2 cups all purpose flour
- 1 cup whole wheat flour
- 1 cup sugar
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking soda
- 3/4 teaspoon allspice
- 1/2 cup melted margarine
- 2 1/2 cups thick pureed pumpkin. Drain it first if pumpkin is too watery.
- 2 eggs lightly beaten
- 2 cups cranberries cleaned and halved
- l/2 teaspoon salt optional
Instructions
- Preheat oven to 350F.
- In a large bowl, combine all purpose flour, whole wheat flour, sugar, cinnamon, baking powder, baking soda, allspice, and salt (if desired). Stir all ingredients mix well.
- Add margarine, pumpkin and eggs, stirring the ingredients until moist. Stir in cranberries.
- Spoon the batter into 24 greased muffin tins.
- Bake in oven for 40 minutes or until a tester inserted into the center of muffin comes out clean.