Harvest Morning Muffins - cooking recipe

Ingredients

1 1/2 cups flour (all purpose white or whole-wheat)
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup canned pumpkin (pure)
3/4 cup packed brown sugar
2 large eggs, room temperature
6 tablespoons unsalted butter, melted
1/2 cup sour cream, room temperature
3/4 cup chopped walnuts
1/2 cup dried cranberries

Preparation

Preheat the oven to 350\u00b0F Line a 12-cup muffin tin or two 6-cup muffin tins with paper liners.
In a medium bowl, whisk the flour, spice, baking powder, baking soda, and salt. In a large bowl, whisk the pumpkin, brown sugar, eggs, butter, and sour cream. Fold in the flour mixture, walnuts, and cranberries until just combined. Divide among muffin cups.
Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in the pan on a wire rack for 5 minutes, then cool on the rack.