Happy Thanksgiving to you!

muffins on vintage hotel silver tray from the Belmont New York

This is the best recipe and I wanted to share it with you!
It is the ultimate taste of Fall. Sweet with a burst of tart from the cranberries!

I've been making this recipe for about seven years now. I believe it was from a cooking magazine, but I have tweaked it along the way.

I've made it several times over the last couple of months, each time sharing some with neighbors who have both commented "they were the best muffins I've ever had!"

Pumpkin Cranberry Pecan Muffins/Bread
(this recipe makes 4 dozen muffins or two 9 x5 loaves)

dry ingredients:
3 cups all-purpose flour
1 Tablespoon cinnamon
1-1/2 teaspoon ground ginger
3/8 teaspoon ground cloves (3/8 t. is = to a slightly rounded 1/4 t.)
2 teaspoon baking soda
1-1/2 teaspoon kosher salt

wet ingredients:
2-1/2 cups sugar
1/2 cup butter
1/2 cup vegetable oil
4 large eggs
1 can 100% pumpkin (15oz.)  I use Organic

1/2 cup freshly squeezed orange juice and

zest of one orange

3 cups cranberries (if using frozen cranberries, add frozen directly to mixture)
2 cups chopped Pecans (I use a large chop, as opposed to fine)


Directions:
Preheat oven to 350.
 Line muffin pans with cupcake liners. OR butter two 9 x 5 inch loaf pans
Blend dry ingredients. Set aside.
Creme sugar and butter, then add oil.
Add eggs (one at a time), orange juice, and pumpkin.
Add dry ingredients to wet, blending until just moist.
Fold in cranberries and pecans.

I fill a large ice cream scoop HERE to level, then place in the cupcake liners to make filling easy.

.
Bake: 

25 or 30 minutes for muffins, OR 1 hour and 15 minutes to 1 hour 25 minutes for loaves (or when cake tester comes out clean.)

Enjoy!

xxojoan

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Happy Thanksgiving!