When October hits, I buy cans of pumpkin as though I'm some kind of squash addict. Like so many girls (!) I have no natural stopping point for anything with a pumpkin flavor, particularly if there's sugar involved. However, I don't like coffee so PSL's are a notable exception, but I digress...

Suffice it to say I'm always on the lookout for a low-sugar recipe for my pumpkin treats. A few years ago my friend Mary gave me this recipe, and it's become a "go to" favorite because of its low-ish sugar content. This is what you'll need:

2 C flour
¾ C sugar
2 tsp baking powder
1 tsp cinnamon
½ tsp ground ginger
¼ tsp salt
1 can pumpkin (not pie filling)
½ C vegetable oil
2 eggs
1 C dried cranberries
½ C chopped pecans
Coarse sugar, for topping, if desired

Preheat oven to 400 degrees and either grease or line baking cups with flour. (If you have a convection oven, use for this recipe for fluffier muffins, just adjust the time by 10%.) Begin by combining dry ingredients in a bowl and set aside.

Next, lightly beat the eggs.Add the pumpkin and the oil and stir together.Stir the pumpkin mixture with the dry ingredients and stir slightly. Then add the cranberries and nuts.Stir until just moistened. Over-stirring will make the muffins flat and no one likes a flat muffin!Divide the batter equally between 12 muffin tins and top with coarse sugar if using. Bake 20-25 min. Invite a friend over. Serve muffins with English Breakfast tea with milk and sugar. Chat and solve the problems of the world. That's what fall is for!

Or just enjoy when you need a snack :)

Pumpkin Cranberry Muffins