Cranberry Pumpkin Muffins
2
cups all purpose flour
2
cups fresh or frozen cranberries, chopped
½
cup light brown sugar
1
teaspoon baking soda
½
cup vegetable oil
1
teaspoon ground cinnamon
¼
cup milk
½
teaspoon ground nutmeg
¼
cup molasses
½
teaspoon salt
1
large egg
1
cup pumpkin pie filling
Preheat
oven to 350*
Grease muffin tins, or use paper liners.
In a medium sized mixing bowl combine dry
ingredients. In a separate mixing bowl combine remaining ingredients. Add liquid
ingredients to dry mixture just until the ingredients are moist. Fill each
muffin cup 2/3 full with batter.
Bake
for 30 minutes or until golden brown. Remove from tins; cool on a wire rack.