Aunt Mildred just used her last bag of fresh cranberries… Pumpkin Cranberry Coffee Cake recipe was first thought…but, she decided to work her magic and tweak it a bit…and viola`…muffins! So, just created a new recipe for the cookbook in the works! Don’t let your cranberries go bad and while you’re at it… you can warm your house while you bake! WIN-WIN
PUMPKIN CRANBERRY COFFEECAKE
2 ¼ cups flour 1 cup canned pumpkin puree
1 Tbsp cinnamon ½ cup vegetable oil
1 tsp baking soda 1 cup cranberries, coarsely chopped
½ tsp salt 2 Tbsp flax seed (optional)
2 cups granulated sugar ½ cup chopped pecans (optional)
2 large eggs, room temperature
Preheat oven to 350 degrees.
Grease 8 cup Bundt or mold pan, dust with flour, shaking out the excess.
*At this point, you could also line 24 muffin cups with liners if you choose to use the optional muffin version Aunt Mildred created.
Combine flour, cinnamon, baking soda, flax seed, and salt. Set aside.
In mixer bowl, beat eggs until foamy. Add sugar, pumpkin puree, and oil until well blended. Add flour mixture, stirring just until batter forms. Gently fold in cranberries (and pecans).
Spread evenly in prepared pan, or muffin pans, and place in preheated oven.
For Coffeecake, bake 50 minutes until toothpick comes out clean. Cool in pan 10 minutes, then turn out on a rack to cool completely. Dust with additional sugar if desired.
For Muffins, bake 24 minutes, until toothpick comes out clean. 
(The cranberries, and pecans, if using, can be chopped in food processor.
