Makes 12 muffins
2 c. all-purpose flour
3/4 c. brown sugar
2 t. baking powder
1/4 t. soda
1/2 t. salt
2 t. pumpkin pie spice
1 c. canned unsweetened pumpkin puree or baked pureed butternut squash
1/2 c. butter melted
2 eggs, lightly beaten
1/4 c. buttermilk (substitute is add 1t. vinegar to 1/4 milk)
2 t. pure vanilla extract
1 c. dried sweetend cranberries
Make your own Pumpkin Pie spice
4 parts ground cinnamon
2 parts ground ginger
1 part ground cloves
1 part ground nutmeg
Preheat oven to 375 degrees. Spray muffins tin .
In a medium size mixing bowl beat butter and brown sugar, add eggs beat until fluffy. Add buttermilk, pumpkin and vanilla. . Gradually sift in the flour mixture mixing until well blended. Stir in the dried cranberries . Spoon batter into muffin tins about 3/4 full.
Bake in preheated oven until a toothpick inserted comes out clean, 20 -25 minutes. Cool slightly before removing from pans.
Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast