Cranberry Pumpkin Muffins

Ingredients

• 1 teaspoon baking soda 
• 0.5 cup corn oil 
• 1.5 cups cranberries halved
• 2  eggs slightly beaten
• 2.5 cups flour all-purpose
• 2 tablespoons orange zest 
• 1 tablespoon pumpkin pie spice 
• 0.5 teaspoon salt 
• 1 cup solid pack pumpkin 
• 2 cups sugar white

Equipment

• oven
• mixing bowl
• muffin liners

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2. Beat eggs, sugar, pumpkin, corn oil, and orange zest in a small mixing bowl until smooth.
3. Mix flour, pumpkin pie spice, baking soda, and salt in a large mixing bowl with a fork. Make a well in the center of the flour mixture.
4. Pour pumpkin mixture into the well; stir until the dry mixture is just moistened into a batter. Fold cranberries into the batter.
5. Scoop batter into prepared muffin cups.
6. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.