Pumpkin Cranberry Muffins
Brighten breakfast—or mid-afternoon, for that matter—with these pumpkin muffins filled with dried cranberries and chopped pecans. Ginger and cinnamon add delicious warmth and depth.
Directions
Recipe Ingredients
- 2 cups Gold Medal™ all-purpose flour
- 3/4 cup sugar
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup canned pumpkin (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 2 eggs
- 1 cup sweetened dried cranberries
- 1/2 cup chopped pecans
- Coarse sugar, if desired
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