Ingredients
24
24 servings
- •2 eggs, slightly beaten
- •2 cups white sugar
- •1 cup solid pack pumpkin
- •½ cup corn oil
- •2 tablespoons orange zest
- •2 ½ cups all-purpose flour
- •1 tablespoon pumpkin pie spice
- •1 teaspoon baking soda
- •½ teaspoon salt
- •1 ½ cups cranberries, halved
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Beat eggs, sugar, pumpkin, corn oil, and orange zest in a small mixing bowl until smooth.
- Mix flour, pumpkin pie spice, baking soda, and salt in a large mixing bowl with a fork. Make a well in the center of the flour mixture. Pour pumpkin mixture into the well; stir until the dry mixture is just moistened into a batter. Fold cranberries into the batter.
- Scoop batter into prepared muffin cups.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.
Nutritional Facts
Per 24 servings
- Calories: 166
- Carbohydrate: 29g
- Fat: 5g
- Fiber: 1g
- Protein: 2g
- Sugar: 17g
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