Breakfast for 12

Pumpkin Cranberry Muffins

Name: Pumpkin Cranberry Muffins
Total time: 35 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup canned pumpkin puree; 3/4 cup avocado oil or vegetable oil; 1/2 cup milk; 2 large eggs; 2 tsp pure vanilla extract; 1 cup granulated sugar; 2 cups all-purpose flour; 2 tsp ground cinnamon; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup fresh cranberries

Pumpkin batter with cranberries, cinnamon, and vanilla bakes into tender muffins for a lightly spiced breakfast.

$0.25per serving $

35 minstart to table

12servings

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Ingredients

1 cup canned pumpkin puree
3/4 cup avocado oil or vegetable oil
1/2 cup milk
2 large eggs
2 tsp pure vanilla extract
1 cup granulated sugar
2 cups all-purpose flour
2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup fresh cranberries

Steps

Heat the oven to 375 F and line a 12-cup muffin pan.
Whisk the pumpkin, oil, milk, eggs, vanilla, and sugar in a large bowl.
Stir the flour, cinnamon, baking powder, baking soda, and salt together in another bowl.
Fold the dry mixture into the pumpkin mixture, then gently fold in the cranberries.
Divide the batter among the muffin cups and bake for 20 minutes.

Main ingredient on sale this week? See what to make with eggs on sale.