October is over so stop with the pumpkin recipes all ready!
Sorry I can't!
Besides pumpkin can go through to Thanksgiving! And by adding in the cranberries it makes it a November recipe!
Cranberry Pumpkin Muffins
(adapted from BHG's Pumpkin Bread)
(yields 12 jumbo muffins)
3 cups sugar
1 cup vegetable oil
3 1/3 flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 15 ounce can packed pumpkin
1 cup chopped fresh cranberries
1 tbs orange zest
12 tsp turbinado sugar /raw sugar (optional)
Preheat oven to 350.
Cream sugar and vegetable oil together, add in eggs beating on medium speed one at a time.
In a separate bowl combine, flour, baking soda, cinnamon, nutmeg together.
Slowly mix your dry ingredients into sugar mixture.
Mix in water, pumpkin, zest.
Fold in cranberries.
Transfer into lined muffin pans.
Sprinkle each muffin with a tsp of turbinado sugar (raw sugar).