Ingredients
2-1/4 cups all-purpose flour1 teaspoon baking soda1 teaspoon pumpkin pie spice1/2 teaspoon salt2 large eggs2 cups sugar1 cup canned pumpkin1/2 cup canola oil1 cup fresh or frozen cranberries, chopped
Preparation
Preheat oven to 400°. In a bowl, combine the first 4 ingredients. In a bowl, beat the eggs and sugar; add the pumpkin and oil and mix well. Stir into the dry ingredients just until moistened. Fold in the cranberries.
Fill foil- or paper-lined muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
