October is my most favorite month, being my hubby's birthday and my birthday month, Halloween, and fall. First up, soon I will be doing a product review connected with
|2||cups Gold Medal® all-purpose flour....(I used gluten free)|
|3/4||cup sugar (I used organic)|
|3||teaspoons baking powder|
|1||teaspoon ground cinnamon|
|1/2||teaspoon ground ginger|
|1||cup canned pumpkin (not pumpkin pie filling)|
|1/2||cup vegetable oil (I used applesauce, unsweetened)|
|2||eggs, (I used egg replacer)|
|1||cup sweetened dried cranberries (I used fresh ones)|
|1/2||cup chopped pecans|
|Coarse sugar, if desired|
|Print these coupons...|
- Heat oven to 400°F. Grease 12 regular-size muffin cups with shortening or line with paper baking cups.
- In large bowl, mix flour, sugar, baking powder, cinnamon, ginger and salt. Stir in pumpkin, oil, eggs, cranberries and pecans just until moistened. Divide batter evenly among muffin cups. (I used an ice cream scoop to fill) Sprinkle coarse sugar evenly over batter in each cup.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan to cooling rack. Serve warm.