Pumpkin Cranberry Muffins

Perfect for fall!

INGREDIENTS:

2 C all purpose flour

½ C sugar

½ C brown sugar

2 tsp baking powder

1 tsp salt

2 tsp cinnamon

½ tsp nutmeg

1 egg

¼ C milk

½ C vegetable oil

1 C pumpkin purée

½ C dried cranberries, reconstituted

DIRECTIONS:

Pre-heat oven to 375°.

Grease bottoms of 12 medium muffin cups (use shortening or coat with non-stick cooking spray).

Gently mix or sift dry ingredients in a medium bowl until well combined. In a separate bowl, beat egg. Add milk, oil and pumpkin to egg, and stir to mix.

Make a well in the center of the dry ingredients. Pour pumpkin mixture into well; mix just until flour is moistened (batter will be lumpy). Gently fold in cranberries.

Fill muffin cups about ¾ full. Bake 25 minutes.  Immediately remove from pan, cool on wire racks.