From Our Recipe Box to Yours....

     I ran across this recipe today and I thought, "What a perfect breakfast for Thanksgiving!!" I thought I'd share and give you all one more thing to make and love this time of the year!!!

Cranberry Pumpkin Muffins

The delicate pumpkin flavor of these muffins is enhanced with tart, juicy cranberries. I sometimes dust the tops with powdered sugar for added sweetness. —Sue Ross, Casa Grande, Arizona

24 ServingsPrep/Total Time: 30 min.

Ingredients

• 2-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 2 eggs
• 2 cups sugar
• 1 cup canned pumpkin
• 1/2 cup canola oil
• 1 cup fresh or frozen cranberries, chopped

Directions

• In a bowl, combine the first four ingredients. In a bowl, beat the
• eggs and sugar; add the pumpkin and oil and mix well. Stir into the
• dry ingredients just until moistened. Fold in the cranberries.
• Fill foil-or paper-lined muffin cups three-fourths full. Bake at
• 400° for 18-22 minutes or until a toothpick comes out clean.
• Cool for 5 minutes before removing from pans to wire racks. Yield: 2
• dozen.

Nutritional Facts: 1 serving (1 each) equals 159 calories, 5 g fat (1 g saturated fat), 18 mg cholesterol, 108 mg sodium, 27 g carbohydrate, 1 g fiber, 2 g protein.

Read more: http://www.tasteofhome.com/recipes/cranberry-pumpkin-muffins#ixzz3K0fz5CSj