Cran-Pumpkin Zucchini Muffins

 If you love the combination of tart and sweet this recipe is for you. Or if you love the taste of pumpkin pie with a little cranberry sauce shmeared on it, this recipe is for you. Or if you just want to eat something deliciously moist and smelling like Fall, this recipe is for you. If you don't fall into any of those categories-I am just very sorry for you. Once again I had an overabundance of zucchini but I also have lots of my fresh pumpkin puree and putting the two together plus the addition of some* imported* Oceanspray fresh cranberries resulted in these deliciously sweet and tart little muffins. As you can see from the picture, the cranberries pop while the muffins bake yielding that beautiful ruby like look on top that is just beautiful. I think you can get frozen cranberries here as well but if you can't you can just use dried cranberries but you will probably lose the tartness. Either way, these are easy to make and with the fresh pumpkin and cranberries not to mention to the aroma of the pumpkin pie spice wafting through the house they are sure to be a winner. Enjoy!


3 eggs
2 cups sugar
1 cup Pumpkin Puree
3/4 cup oil
1 Tbl vanila
3 cups flour
zest of one orange
1 tsp baking soda
1/2 tsp baking powder
1 1/2 Tbl pumpkin pie spice
1 tsp cinnamon
3 cups shredded zucchini
12 oz fresh or frozen cranberries (if fresh cranberries are too tart for you substitute 1 cup of craisins)

Mix the eggs, sugar, pumpkin puree, oil, vanilla and orange zest. In a seperate bowl mix the flour, baking soda, baking powder and spices. Mix the dry ingredients into the wet and mix until just combined. Fold in the zucchini and cranberries and bake in greased muffin tins at 350 for about 10 minute or until a toothpick comes out clean.

                                                           Look at those beauties!