3 cups All-Purpose flour                                          2 cups Pumpkin Puree

1 tsp.  Salt                                                            3 Eggs

1 tsp.  Baking Soda                                                2 cups Sugar

1/4 tsp.  Baking Powder                                         1 cup Vegetable Oil or Melted unsalted Butter

1 tsp.  Cinnamon                                                  1 tsp. Orange Flower Water (optional)

1 tsp. Ginger *                                                     1 cup dried Cranberries or Golden Raisins




  1. Grease or spray muffin cups. Set oven racks to positions # 2 & 4; preheat oven to 350 degrees.
  2. Measure Flour, Salt, Baking Soda, Baking Powder, Cinnamon and Ginger; mix together in a medium bowl and set aside.
  3. Beat Eggs with paddle beater in electric mixer just until well blended.
  4. Slowly add the Sugar and continue beating until all the Sugar is beaten in.
  5. Lower speed to #1 and gradually add the Oil; turn speed back up to high and continue beating until well blended.
  6. Add the pureed Pumpkin and Orange Flower Water; mix at low speed until well combined.
  7. Slowly add the Flour mixture to the Egg mixture while still beating at low speed. When all of the ingredients have been well-combined, stir in the Cranberries.
  8. Fill the muffin indentations halfway; bake for 15 minutes or until a toothpick inserted in the middle comes out clean and dry.
  9. Cool on rack for 5-10 minutes; turn pans over onto the cooling rack. The     muffins should come right out.  If not, gently tap the pan on the back.


  *  I also add 1/4 tsp. ground Cloves which enhances the flavor overall




Yield:  Approx. 18 Muffins