Cranberry Pecan Pumpkin Jumbo Muffins

Ingredients:

3 cups all purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
4 tsp pumpkin pie spice
2 cups canned pumpkin (not pumpkin pie filling)
2/3 cup brown sugar
2/3 cup granulated sugar
1 cup canola oil
3 eggs room temperature
1 tbsp vanilla extract
1/4 tsp.pumpkin spice extract
1 cup dried cranberries
1 cup chopped toasted pecans 

Directions:

Preheat oven to 350 F. 

In a large bowl, whisk together flour, salt, baking powder, baking soda and pumpkin pie spice.

In a medium bowl, whisk together pumpkin, brown sugar, granulated sugar,  oil, eggs, and vanilla and pumpkin extract.

Stir wet ingredients into dry ingredients, mixing just until moistened and combined.

Fold in cranberries and pecans, reserving a small amount of pecans for topping if desired.

Add batter into each muffin cup and bake for 50 to 55 minutes or until a inserted toothpick comes out clean.




Cool for 10 minutes in the pan before removing to a wire rack to cool completely.