Fresh Cranberry Pumpkin Muffins

• 2 cups flour
• 1/2 cup brown sugar
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 cup solid-pack pumpkin
• 2 cups fresh cranberries, coarsely chopped (you may use frozen, just do not thaw!)
• 1/2 cup oil
• 1/4 cup 1% low-fat milk (or higher in fat content, but I've found skim does not work well)
• 1/4 cup molasses
• 1 egg

1. Preheat oven to 350F and grease or paper line 12 muffin tins.
2. Combine dry ingredients in a medium mixing bowl.
3. Combine remaining ingredients in a separate mixing bowl.
4. Add the wet ingredients to the dry ingredients, mixing just until the dry ingredients are moist (do not overmix).
5. Fill each muffin cup 2/3rds of the way full with batter.
6. Bake for 30 minutes or until golden brown.
7. Cool slightly before removing from tins to cool on a wire rack.

flour, brown sugar, baking soda, cinnamon, nutmeg, salt, solidpack pumpkin, fresh cranberries, oil, milk, molasses, egg

Taken from www.food.com/recipe/fresh-cranberry-pumpkin-muffins-300916 (may not work)