Categories: Breads

Ingredients

• 2 c. all-purpose flour
• 3/4 c. brown sugar, packed
• 2 t. baking powder
• 1/4 t. baking soda
• 1/2 t. salt
• 1 t. cinnamon
• 1/4 t. ginger
• 1/8 t. cloves
• 1/8 t. nutmeg
• 1 c. canned unsweetened pumpkin puree
• 2 eggs, lightly beaten
• 1/2 c. butter, melted
• 1/4 c. buttermilk
• 2 t. vanilla extract
• 1 c. dried, sweetened cranberries

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease or place paper muffin cups in a 12 cup muffin tin.

2. Mix the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together in a mixing bowl.

3. Beat the canned pumpkin, eggs, butter, buttermilk, and vanilla together in another large mixing bowl.

4. Gradually beat in the flour mixture until well blended. Stir in the dried cranberries until evenly blended.

5. Spoon batter into muffin tins about 3/4 full.

6. Bake in preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes. 3 minutes before turning out from pan.

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