Diva Tasting: Cran-Pumpkin Muffins

Cran-Pumpkin Muffins


2 eggs, slightly beaten

2 cups brown sugar

1 cup solid pack pumpkin

½ cup corn oil

2 tablespoons orange zest

2 ½ cups all-purpose flour

1 tablespoon pumpkin pie spice

1 teaspoon baking soda

½ teaspoon kosher salt

2 cups cranberries, halved


Step 1 Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

Step 2 Beat eggs, sugar, pumpkin, corn oil, and orange zest in a small mixing bowl until smooth.

Step 3 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.

Step 4 Scoop batter into prepared muffin cups.

Step 5 Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.


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