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Cranberry Pumpkin Muffins
By Melissa's Corporate Chefs


2 cups Flour
1/2 cup Brown Sugar
1 teaspoon Baking Soda
1 teaspoon Canela (Cinnamon Sticks), ground to powder
1/2 teaspoon Nutmeg
1/2 teaspoon Salt
1 cup Pumpkin puree
2 cups Dried Cranberries coarsely chopped
1/2 cup Oil
1/4 cup Milk
1/4 cup Molasses
1 Egg lightly beaten


Generously grease a mini muffin tin and dust with flour or line with paper muffin cups. Combine flour, brown sugar, baking soda, cinnamon, nutmeg, and salt in a medium mixing bowl. Combine remaining ingredients in a separate mixing bowl. Add wet ingredients to dry, mixing just until the dry ingredients are moist. Do not over mix. Fill muffin cups about 2/3-full with batter.