Cranberry Pumpkin Muffins

I had half a bag of cranberries in my freezer and a couple cans of pumpkin courtesy of my friend Tony. I threw these muffins together, and they were so good – that I went running all over town to buy more cranberries – three stores to be exact. No one had them. My last ditch effort was going to the market on 9th Street, where lo and behold one stand had them! I bought three bags and stuffed them in my freezer beside the 15 pound turkey I got on sale after Christmas – because by February, I always feel peckish for turkey and stuffing. Anyway, if you have cranberries in your freezer or can still buy them in your local market – make these muffins, they’re amazing!

• 1 3/4 cups flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon allspice
• 1/4 teaspoon ginger
• 1 1/2 cups sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup pumpkin
• 1 teaspoon vanilla extract
• 1 cup cranberries, cut in half
• 1/2 cup chopped walnuts

1. Line 2 muffin pans with 18 liners. Preheat oven to 350º.
2. In a medium bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, allspice, and ginger.
3. In a large bowl, whisk sugar, oil, and eggs, then add pumpkin and vanilla.
4. Stir in flour mixture and stir until just combined – do not over mix. Fold in the cranberries and walnuts.
5. Spoon batter into muffin cups and bake for 20 to 24 minutes, testing with a toothpick.