Pumpkin Cranberry Muffins

From: Kosher by Design short on time

Instructions

3 cups flour 3 cups sugar 1 1/2 tsp cinnamon 1/2 tsp baking powder 1 tsb baking soda 1 (15oz) can pumpkin (not pumpkin pie filling) 1 cup oil 3 large eggs 1/2 cup craisins shelled pumpkin seeds Preheat oven to 350F. Line 6 muffin tins with paper cups. In bowl beat flour, sugar, cinnamon, baking powder and baking soda. Add pumpkin, oil, eggs and cranberries Mix on medium speed for 2 minutes Pour batter into cookie cups 2/3rds full Top each muffin with some pumpkin seeds Bake 40-45 minutes or until toothpick inserted in the centre comes out dry. Serve hot or cold