Fruity Vanilla Pumpkin Muffins

• 1 12 cups all-purpose flour
• 1 12 teaspoons baking powder
• 12 teaspoon baking soda
• 12 teaspoon nutmeg, grated
• 12 teaspoon ground ginger
• 2 large eggs
• 1 12 cups sugar
• 1 cup pumpkin puree
• 2 tablespoons vegetable oil
• 12 cup water
• 1 teaspoon vanilla
• 14 cup dried cranberries
• 14 cup vanilla baking chips
• 2 tablespoons nonpareils, divided (hundreds and thousands)
• 14 cup powdered sugar

1. Preheat oven to 400F.
2. Grease 12 muffin cups.
3. Combine flour, baking powder, baking soda, nutmeg, and ginger, and set aside.
4. In a separate bowl, beat eggs, sugar, pumpkin puree, oil, water and vanilla until well blended.
5. Add flour mixture and mix until just combined.
6. Fold in cranberries, vanilla chips and 1 tablespoon nonpareils.
7. Spoon mixture into muffin cups, filling each about 2/3 full.
8. Sprinkle remaining nonpareils on top.
9. Bake for about 25 minutes, or until tops of muffins spring back when lightly touched.
10. Dust tops lightly with powdered sugar while still warm.

flour, baking powder, baking soda, nutmeg, ground ginger, eggs, sugar, pumpkin puree, vegetable oil, water, vanilla, cranberries, vanilla baking chips, nonpareils, powdered sugar

Taken from www.food.com/recipe/fruity-vanilla-pumpkin-muffins-443126 (may not work)