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photo: foodnetwork.co.uk
2-1/4 cups flour
1 teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground cloves
2 eggs
2 cups sugar
1 cup canned pumpkin
½ cup oil
1 cup dried cranberries
Preheat oven to 400 degrees. In a large bowl, stir together flour, baking soda, cinnamon, nutmeg and cloves. In a separate bowl, whisk together the eggs, sugar, pumpkin and oil. Stir into dry ingredients until just moistened. Stir in cranberries. Pour into 2 dozen paper-lined muffin cups. Bake for 18-22 minutes. Cool for 5 minutes before removing to wire rack to finish cooling.
Made it with chocolate chips instead of craisins… my kids love it, and I’ve made it since then in cake form in a 9 x 13 pan to rave reviews. I’ve cut the sugar to one cup and it’s plenty sweet.
I can’t wait to try it! I’ll do it on Thanksgiving (my birthday)!
sounds great! Can we substitute whole wheat flour???
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