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
- Preheat oven to 350 degrees. Place paper cupcake holders in 12 hold cupcake pan.
- In a mixing bowl, combine pumpkin, oil, sugar and eggs. Mix until well blended.
- 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.
- Bake 20 minutes or until toothpick inserted in center comes out clean. Cooking time depends on how big you make them.
- Remove from pan and cool. Spoon and drizzle on icing.