Pumpkin muffins with cranberry and pecans

Another autumn inspiration – pumpkin muffins with cranberries and pecans, delicious and aromatic. Everything that autumn has to offer.
Ingredients for about 20 cupcakes:
- 0.5 kg of all purpose flour
- 2/3 cup brown sugar
- 1 pack of vanilla sugar
- 1/2 teaspoon salt
- 2 teaspoon of baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 2 cups pumpkin puree
- 150g melted butter
- 1 teaspoon vanilla extract
- 3 eggs
- 200g dried sweetened cranberry
- 1 cup chopped pecans
Recipe:
- In a medium bowl, mix together dry ingredients: salt, sugar, vanilla sugar, baking powder, spices: cinnamon, ginger, nutmeg,
- Take a second bowl, combine together wet ingredients: pumpkin puree, butter, eggs, vanilla extract,
- Stir wet ingredients to dry ones and mix everything with a spoon,
- Add to the dough cranberries and half a glass of chopped pecans, stir until combined ,
- Heat the oven to 180 degrees, prepare muffin baking molds,
- Divide the batter between 20 muffin cups, put chopped pecans on each cupcake and press lightly,
- Bake muffins for approximately 20 minutes.

