Pumpkin-Cranberry Muffins - cooking recipe

Ingredients

2 cups all-purpose flour
3/4 cup granulated sugar
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup canned pumpkin (NOT pie filling)
1/2 cup vegetable oil
2 eggs
1 1/2 cups dried cranberries
1/2 cup pecans, chopped
1/4 cup coarse sugar (optional)

Preparation

Preheat oven to 400 degrees F, then grease 12 standard size muffin cups with shortening OR line them with paper baking cups.
In a large bowl, whisk together flour, sugar, baking powder, cinnamon, ginger & salt.
Stir in pumpkin, oil, eggs, cranberries & pecans, just until moistened.
Divide batter evenly among the prepared muffin cups, & if desired, sprinkle coarse sugar evenly over each.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean, then remove muffins from the baking pan to a wire rack for cooling slightly before serving.