Yup, more mufins!

I have been on a jumbo muffin kick lately, in case you haven't noticed. Whenever fall comes around there are always those certain recipes you make. These Pumpkin Cranberry muffins are that list for this family. The Cranberries add a very moist taste to the bread. I usually bake these in loaves, but I decided to make them into muffins today. My one brother was asking "this is for us...right??" Yup, it was.

" Cranberry Pumpkin Bread"

3-3/4 cups all-purpose flour
3 cups sugar
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
4 eggs
1 can (15 ounces) solid-pack pumpkin
1/2 cup vegetable oil
2 cups fresh or frozen cranberries, thawed
1 cup chopped walnuts (I never add these)

Directions:

In a large bowl, combine the flour, sugar, pumpkin pie spice, baking soda and salt. In another bowl, beat the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in cranberries and walnuts. Spoon into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 70-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves.

Here is one of our favorite coffee cake recipe made into muffins!

"Dot Full Of Chips Coffee Cake"

3 cups flour

1 cup sugar

1 c vegetable oil

1 cup milk
2 eggs

3 tsp. baking powder

1 tsp. vanilla

1/2 tsp. salt

FILLING:

1 cup brown sugar

1 tsp. cinnamon

1/2 cup chocolate chips

TOPPING:

1 stick of salted melted butter

DIRECTIONS:

In a large bowl, mix all 8 ingredients together. Pour half into a 9x13 inch baking pan. In a small bowl, mix filling ingredients. Sprinkle half on the batter. Spoon remaning batter over the filling. Top with remaining filling. Pour melted butter over the top. Bake at 350 degrees for 35-40 minutes. *Best when served at least an hour after baking to let butter soak into cake*

**I did exactly as the directions said to, but baked them in a jumbo muffin pan instead of a 9x13 inch pan.**