Pumpkin Cranberry Muffins

I got this recipe from my friend Karilyn.  Anything she touches in the kitchen is amazing, so I knew it would be fabulous.  And fabulous it is!  Every year around August, I start getting excited to make this tasty treat.  This recipe calls for fresh cranberries and they are only sold for a few months every year.  I guess you could use frozen cranberries but it just wouldn't be the same.  It's worth the wait, trust me.  I stock up on cranberries when they hit the grocery store shelves and make them several times throughout the fall and winter.  I share them with neighbors, teachers and friends and they are always a hit.  The tart little burst of cranberry mixed with the sweet, spiced pumpkin and topped with a crunch of nuts makes this annual treat a winner.  I usually bake it in muffin tins but you could also bake it in a loaf pan.  One batch makes 3 dozen regular muffins or 18 jumbo muffins or 18 mini loaves or 3 regular sized bread loaves.  Take your pick and enjoy!

Ingredients:
4 eggs
1 cup oil
3 cup sugar
2 cups pumpkin (or one can pumpkin puree)
3 1/3 cup flour
2 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp salt
1 tsp cloves
1 tsp cinnamon
1 tsp nutmeg
2 cups fresh cranberries

Directions:
Preheat oven to 325.  Mix first four ingredients together.  Add remaining ingredients, except for cranberries.  Mix well.  Gently fold in cranberries.  Pour into pan sprayed with non-stick cooking spray.  Bake.  For regular muffins, bake for 25 minutes.  For jumbo muffins and mini loaves, bake for 35 minutes.  For regular sized loaves, bake for 1 hour 20 minutes.

*Source:  Karilyn Shields