Cranberry Pumpkin Muffins

Ingredients

• 2 eggs, slightly beaten
• 2 cups white sugar
• 1 cup solid pack pumpkin
• 1/2 cup corn oil
• 2 tablespoons orange zest
• 2 1/2 cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups cranberries, halved

Directions

Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

Beat eggs, sugar, pumpkin, corn oil, and orange zest in a small mixing bowl until smooth.

Mix flour, pumpkin pie spice, baking soda, and salt in a large mixing bowl with a fork. Make a well in the center of the flour mixture. Pour pumpkin mixture into the well; stir until the dry mixture is just moistened into a batter. Fold cranberries into the batter.

Scoop batter into prepared muffin cups.

Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.