Cranberry Pumpkin Muffins

• 2-1/4 c all-purpose flour
• 1 tsp baking soda
• 1 tsp pumpkin pie spice
• 1/2 tsp salt
• 2 eggs
• 1-1/4 c sugar
• 1 c canned pumpkin
• 1/2 c vegetable oil
• 1 c Craisins

In a bowl, combine the first 4 ingredients. In a mixing bowl, beat eggs and sugar; add oil and mix well. Stir into the dry ingredients just until wet. Fold in the craisins.

Fill muffin cups 3/4 full. Bake at 400 for 18-22 minutes or until a toothpick comes out clean.

Cool for 5 minutes before removing from pans to wire racks to cool completely.

Makes 24 muffins.

******This is the first time I've tried spraying the muffin papers with cooking spray before adding the batter, and it made such a difference! The muffins came right out, stayed together, and there weren't any crumbs! Why isn't this tip listed in the actual muffin recipe?!*****