2 cups all-purpose flour
3/4 cup sugar (I used Splenda baking blend)
3 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1 cup canned pumpkin
1/2 cup vegetable oil (I used canola oil)
1 cup sweetened dried cranberries
1/2 cup chopped pecans
coarse sugar, if desired
Preheat oven to 400.
Grease 12 regular size muffin cups or line with paper baking cups.
In a large bowl, mix flour, sugar, baking powder, cinnamon, ginger, and salt. Stir in pumpkin, oil, eggs, cranberries, and pecans until just moistened. Divide batter evenly among muffin cups. Sprinkle coarse sugar evenly over batter in each cup.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan to cooling rack. Serve warm.
Yield: 12 muffins
Two words - fall yumminess. Now that I'm on maternity leave, I figured I should bake these muffins since I've been wanting to make them for awhile. The combo of spices, pumpkin, and cranberries is really good. They're also not overly sweet for breakfast, but also good for an afternoon snack. Which I just had! I've saved one for P and have frozen the rest. I wrapped them individually in foil for an easy breakfast or snack from the freezer in the coming weeks.