Two fall foods, pumpkin and cherries, come together for these seasonal snacks. These sweet, moist muffins are ideal for breakfast, a middays snack, or a light dessert.
Pumpkin Muffins (Photo credit: moria)
Ingredients:
- ¾ cup sugar
- ¼ cup vegetable oil
- 2 eggs
- ¾ cup canned pumpkin
- ¼ cup orange juice
- 1 teaspoon vanilla
- 1 ½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon salt
- ½ cup chopped dried cherries
Instructions:
- Preheat oven to 400°F. Grease and flour a muffin pan or use a silicone mini muffin pan.
- In a large bowl, combine sugar, oil, and eggs. Add pumpkin, juice, and vanilla; whisk well. In a separate large bowl, mix together flour, baking powder, baking soda, cinnamon, cloves, and salt. Add egg mixture and mix well. Stir in cherries.
- Fill muffin cups 2/3 full with batter. Bake 20 to 25 minutes, until a toothpick inserted in the middle comes out clean.
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