Pumpkin-Cranberry Muffins
-From Kosher-by-Design Short on Time, by Susie Fishbein
 
What a wonderful addition to the fall dinner table! 
Sweet yet filling, these are lovely as a side dish or snack.
 
 
Ingredients:  
3 cups bread flour or all-purpose flour
3 cups sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoons baking powder
1 teaspoon baking soda
1 15-oz. can pumpkin (NOT pumpkin pie filling)
1 cup canola oil
3 large eggs
1/2 cup sweetened dried cranberries (variation- use 1/4 cup cranberries and 1/4 cup dried blueberries)
shelled pumpkin seeds
 
Directions: 
Preheat oven to 350.  Line muffin tins with muffin holders (this recipe yields different amounts, depending on how big the muffin holders are).  Set aside.
In the bowl of an electric stand mixer, mix the flour, sugar, cinnamon, baking powder, and baking soda.
Add the pumpkin, oil, eggs, and cranberries.  Mix on medium speed for 2 minutes.
Pour the batter into the prepared muffin tins.  Each cup should be filled two-thirds of the way.  Top each muffin with a few pumpkin seeds.
Bake, uncovered, 40-45 minutes, or until a toothpick inserted into the center of one of the muffins comes out dry.  Serve hot or at room temperature.