Pumpkin cranberry muffins seasoned with chocolate chips
These pumpkin cranberry muffins have a nice mix of salty, sweet and sour. They are seasoned with ginger, cinnamon and allspice. You can use fresh or frozen cranberries. They are great for breakfast or a snack at any time.
Doing 12
1 cup canned pumpkin
2/3 cup sugar
1/2 cup butter
2 large eggs
1/3 cup vegetable oil
1 teaspoon vanilla
2 tablespoons of flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1 cup frozen or fresh cranberries
1/2 cup half sweet chocolate chips
Arrival instructions:
Preheat oven to 350 degrees Fahrenheit.
Make a muffin tin and line it with a paper coating.
In a large bowl whisk together pumpkin, sugar, butter, eggs, vanilla oil.
In another bowl, mix the flour, baking soda, salt, cinnamon, ginger and allspice. Stir in the cranberries and chocolate chips and mix well. Add the wet mixture and stir just until combined.
Pour into muffin cups and cook for 25 minutes or until the tester comes out clean.
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