Ingredients:
3 cups of flour
3 cups of sugar
1 1/2 teaspoons of ground cinnamon
1/2 teaspoon baking powder
1 teaspoon baking soda
1 (15 oz) can pumpkin (NOT pumpkin pie filling)
1 cup of oil
3 eggs
1/2 cup dried cranberries / craisins
3 cups of sugar
1 1/2 teaspoons of ground cinnamon
1/2 teaspoon baking powder
1 teaspoon baking soda
1 (15 oz) can pumpkin (NOT pumpkin pie filling)
1 cup of oil
3 eggs
1/2 cup dried cranberries / craisins
Directions:
1. Preheat over to 350°.
2. In a LARGE bowl mix flour, sugar, cinnamon, baking powder and baking soda
3. Add pumpkin, oil, eggs, and cranberries.
4. Mix with a mixer until smooth (you can not do this without one, otherwise there will be clumps — I’ve tried)
5. Spray cake tins/muffin tins with cooking spray and pour batter
6. Cook uncovered for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Tips: This recipe makes a lot so I freeze half and use it a week or two later, it defrosts nicely. (This batter usually makes 12 muffins and 2 cakes or 18 muffins and 1 cake)
Until next time,
Shaindy
