Pumpkin Muffins with Cranberries and Walnuts
CATEGORIES
INGREDIENTS
  • 3 1/2 cups flour
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon clove
  • 1/2 teaspoon salt
  • 2 cups canned pumpkin
  • 1 cup vegetable oil
  • 3 cups sugar
  • 3 eggs
  • 1 cup walnuts, chopped
  • 1 cup dried cranberries
  • ICING
  • 1 1/2 cups powdered sugar
  • grated rind of one orange
  • 6 teaspoons orange juice
DIRECTIONS
  1. Preheat oven to 350 degrees. Place paper cupcake holders in 12 hold cupcake pan.
  3. In a mixing bowl, combine pumpkin, oil, sugar and eggs. Mix until well blended.
  5. Combine dry ingredients in another bowl, then add slowly to pumpking mixture. STir in the cranberries and walnuts by hand. Fill muffin cups 3/4 to almost full. Makes about 24 medium sized muffins.
  7. Bake 20 minutes or until toothpick inserted in center comes out clean. Cooking time depends on how big you make them.
  9. Remove from pan and cool. Spoon and drizzle on icing.