Pumpkin Cranberry Muffins

Pumpkin Cranberry Muffins

Ingredients:

4 cups Edwards Mill Muffin & Sweet Bread Mix
3 eggs
1 cup Buttermilk
1/2 cup Student-Made Pumpkin Butter
6 tablespoons vegetable oil
1 1/2 teaspoon vanilla
3/4 cup dried cranberries
1/2 cup pumpkin seeds

Directions:

Preheat oven to 350 degrees Fahrenheit
Line or spray muffin pan (12) set aside
In a large bowl, put muffin mix and make a well
Add eggs, buttermilk, pumpkin butter, vegetable oil, and vanilla
Stir until combined
Fold in dried cranberries and pumpkin seeds
Fill muffin cups 2/3 full
Bake 15-18 minutes
Serve with Student-Made Pumpkin Butter