Pumpkin-Cranberry Muffins

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 3 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 cup canned pumpkin (NOT pie filling)
• 1/2 cup vegetable oil
• 2 eggs
• 1 1/2 cups dried cranberries
• 1/2 cup pecans, chopped
• 1/4 cup coarse sugar (optional)

1. Preheat oven to 400 degrees F, then grease 12 standard size muffin cups with shortening OR line them with paper baking cups.
2. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, ginger & salt.
3. Stir in pumpkin, oil, eggs, cranberries & pecans, just until moistened.
4. Divide batter evenly among the prepared muffin cups, & if desired, sprinkle coarse sugar evenly over each.
5. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean, then remove muffins from the baking pan to a wire rack for cooling slightly before serving.

flour, granulated sugar, baking powder, ground cinnamon, ground ginger, salt, pumpkin, vegetable oil, eggs, cranberries, pecans, coarse sugar

Taken from www.food.com/recipe/pumpkin-cranberry-muffins-396819 (may not work)