Pumpkin Muffins - cooking recipe

Ingredients

6 Tbsp. melted butter, cooled
2 eggs
2 Tbsp. molasses
1 1/4 c. unsweetened pumpkin puree
1/2 c. orange juice or water
1 c. flour
1/2 c. whole wheat flour
1/2 c. brown sugar
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. ground cloves
1/2 tsp. cinnamon
1/2 c. roughly chopped walnuts
1/2 c. dried cranberries or raisins

Preparation

Preheat oven to 350 degrees.
Fit 16 muffin cups with paper liners or grease each cup well.
Set aside.
Combine the melted butter, eggs, molasses, pumpkin puree and orange juice in a bowl. Mix until well blended.
Combine the flour and whole wheat flour in a large bowl.
Add sugar, salt, baking soda, baking powder, cloves and cinnamon.
Stir with a whisk to combine.
Gradually stir the liquid ingredients into the flour mixture, mixing until just combined.
Fold in the walnuts and cranberries.
Spoon the batter into the muffin cups.
Bake for about 30 minutes or until completely cooked through.
Serve warm with unsalted butter. Freezes well after being completely cooled.