Delicious Quick Cranberry Pumpkin Muffins

These Quick Cranberry Pumpkin Muffins are a delightful fall treat that is perfect for breakfast or a quick snack. Made with a combination of pumpkin puree and dried cranberries, these muffins are moist, flavorful, and packed with seasonal goodness. The recipe requires minimal preparation time, so you can enjoy freshly baked muffins in no time. Whether you're a fan of pumpkin or cranberries, these muffins will surely please your taste buds.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup dried cranberries

Directions

1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a separate bowl, mix together the pumpkin puree, vegetable oil, and eggs until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the dried cranberries.
5. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Remove from the oven and allow the muffins to cool in the tin for 5 minutes.
8. Transfer the muffins to a wire rack to cool completely.
9. Serve and enjoy!

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