Pumpkin Cranberry Muffins

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(recipe makes 6 extra-large muffins and 1 mini-loaf)

1 ¾ C flour

¼ t baking powder

1 t baking soda

¾ t salt

1 t nutmeg

1 t cinnamon

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Do you ever get distracted and wonder if you have put an ingredient in the bowl? Separate your measures. You can take inventory!

1 1/3 C sugar

½ C vegetable oil

Zest of half an orange

2 eggs

½ t vanilla

1 C pumpkin puree

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 1/3 C orange juice

1 C fresh cranberries, plus more for muffin topping

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In a mixing bowl, sift flour, baking powder, soda, salt, nutmeg and cinnamon. Mix well.

In the bowl of a stand mixer, add sugar and vegetable oil. Using the paddle attachment, mix well. Add zest and continue to mix. Place eggs and vanilla in a pourable container. With mixer running, add eggs one at a time mixing well after each addition. Add pumpkin and blend well.

With mixer on lowest speed, spoon flour mix into egg mix alternately with the orange juice. Begin an end with the flour mix.

Add fresh cranberries and mix by hand. Portion batter into a prepared muffin tin. I used the “Texas-sized” muffin tin with liners and one mini-loaf pan. A regular-sized tin will yield a least a dozen muffins or more. Press a generous covering of streusel topping on each muffin. Place additional cranberries on top of each muffin and gently press them into the batter. Place batter into a preheated 375 degree oven and bake for 16 minutes, rotate and continue baking for an additional 16 minutes or so. Bake until the tops are just set. Remove and cool on a wire rack.

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My neighbors love blog baking days.

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Orange butter, anyone?

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