Harvest Morning Muffins

• 1 1/2 cups flour (all purpose white or whole-wheat)
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup canned pumpkin (pure)
• 3/4 cup packed brown sugar
• 2 large eggs, room temperature
• 6 tablespoons unsalted butter, melted
• 1/2 cup sour cream, room temperature
• 3/4 cup chopped walnuts
• 1/2 cup dried cranberries

1. Preheat the oven to 350u0b0F Line a 12-cup muffin tin or two 6-cup muffin tins with paper liners.
2. In a medium bowl, whisk the flour, spice, baking powder, baking soda, and salt. In a large bowl, whisk the pumpkin, brown sugar, eggs, butter, and sour cream. Fold in the flour mixture, walnuts, and cranberries until just combined. Divide among muffin cups.
3. Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in the pan on a wire rack for 5 minutes, then cool on the rack.

flour, pumpkin pie spice, baking powder, baking soda, salt, pumpkin, brown sugar, eggs, unsalted butter, sour cream, walnuts, cranberries

Taken from www.food.com/recipe/harvest-morning-muffins-505418 (may not work)