Pumpkin Cranberry Muffins

Just in time for fall to roll around, here's a terrific little pumpkin muffin recipe. They're dairy-free, too, if that's a concern for you. They have a lot of sugar, but I've also found that pumpkin muffins are an easy way to sneak in some whole wheat (or white whole wheat) flour.

• 4 eggs, slightly beaten
• 2 c. sugar
• 1 1/2 c. oil
• 1 3/4 c. pureed pumpkin (1 can)
• 3 c. flour
• 1 T. cinnamon
• 2 t. baking powder
• 2 t. baking soda
• 1 t. salt
• 2 c. craisins

1. Beat eggs, sugar, oil, and pumpkin together thoroughly.
2. Add flour, cinnamon, baking powder, baking soda, and salt to egg mixture. Mix until smooth.
3. Stir in craisins.
4. Fill greased muffin cups 2/3 full and sprinkle tops with brown sugar.
5. Bake at 375 degrees for 15-20 minutes.

~Makes 24 muffins