Cranberry Pumpkin Muffins

• 2 eggs, slightly beaten
• 2 cups white sugar
• 1 cup solid pack pumpkin
• 1/2 cup corn oil
• 2 tablespoons orange zest
• 2 1/2 cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups cranberries, halved

1. Preheat oven to 350 degrees F (175 degrees C).
2. Line 24 muffin cups with paper liners.
3. Beat eggs, sugar, pumpkin, corn oil, and orange zest in a small mixing bowl until smooth.
4. Mix flour, pumpkin pie spice, baking soda, and salt in a large mixing bowl with a fork.
5. Make a well in the center of the flour mixture.
6. Pour pumpkin mixture into the well; stir until the dry mixture is just moistened into a batter.
7. Fold cranberries into the batter.
8. Scoop batter into prepared muffin cups.
9. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.

eggs, white sugar, solid pack pumpkin, corn oil, orange zest, flour, pumpkin pie spice, baking soda, salt, cranberries

Taken from allrecipes.com/recipe/cranberry-pumpkin-muffins-3/ (may not work)