Cranberry Pumpkin Muffins
2 cups flour
¾ cup sugar
3 tsp. baking powder
½ tsp. salt
½ tsp. cinnamon
¾ tsp. allspice
⅓ cup vegetable oil
2 large egg
¾ cup canned pumpkin
2 cups fresh or frozen chopped cranberries
Preheat oven to 400 degrees.
Sift together dry ingredients (flour through allspice) and set aside.
Beat oil, eggs, and pumpkin together until well blended.
Add the wet ingredients (pumpkin mixture) to the dry ingredients all at once. Stir until moistened.
Fold in chopped cranberries.
Spoon into paper-lined muffin cups.
Bake at 400 degrees for 20 to 25 minutes.
Makes 12 servings
Each muffin contains about 200 calories, 7 g total fat, 1 g saturated fat, 35 mg cholesterol, 230 mg sodium, 32 g carbohydrates, and 3 g protein.