Cranberry Pumpkin Muffins
"Tart, juicy cranberries enhance the delicate pumpkin flavor of these muffins. Sometimes I dust the tops with powdered sugar to add a little sweetness. —Sue Ross, Casa Grande, Arizona..."
INGREDIENTS
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2-1/4 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon pumpkin pie spice
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1/2 teaspoon salt
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2 large Nellie’s Free Range Eggs
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2 cups sugar
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1 cup canned pumpkin
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1/2 cup canola oil
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1 cup fresh or frozen cranberries, chopped
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