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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Pat Wilhite
  • 21â�„4 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. pumpkin pie spice
  • 1â�„2 tsp. salt
  • 2 eggs
  • 2 cups sugar
  • 1 cup pumpkin pulp
  • 1â�„2 cup canola oil
  • 1 cup fresh or frozen cranberries, chopped
Preheat oven to 400 degrees.
Combine flour, soda, spice and salt in a bowl. In another bowl, beat eggs and sugar. Add pumpkin and oil and mix well. Stir into the dry ingredients until just moistened. Fold in the cranberries.
Fill foil- or paper-lined muffin cups 3�4 full. Bake for 18 to 22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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