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Have all ingredients at room temp (68° to 70°F), Position rack in lower third of oven. Preheat oven to 350°F. Grease muffin tin or use paper liners.
Whisk ingredients together throughly:
Combine in another bowl:
In a large bowl, beat 6 tbsp unsalted butter until creamy (about 30 seconds).
Gradually add 1 1/3 cups sugar and beat on high speed until lightened in color and texture (3 to 4 minutes).
Beat in 2 large eggs, 1 at a time.
Add and beat 1 cup pumpkin puree on low speed until blended.
Add flour mixture in 3 parts, alternating with the milk mixture in 2 parts, beating on low speed until smooth.
Fold in 2/3 cup GrandyOats Maple Walnut Cranberries
Fill muffin tins evenly. Bake about 1 hour, or until toothpick inserted comes out clean. Let cool in the pan on a rack for 5 to 10 min and then remove muffins from pan and allow to cool completely on rack.