Gluten-Free Pumpkin Cranberry Muffins

Ingredients

• 2½ C Pamela's Baking and Pancake Mix
• ½ C melted butter or oil
• 1 C milk
• 1 C sugar
• 2 eggs
• 2 t vanilla extract
• 2 C canned pumpkin
• 2 t ground cinnamon
• ½ C dried cranberries

Instructions

1. Whisk together the melted butter or oil, milk, sugar, eggs and vanilla extract. Set aside.
2. Combine gluten-free baking mix and ground cinnamon. Make a well in the middle of the dry mixture and pour half of the liquid mixture into the well. Slowly stir contents until well mixed. Add the remaining liquid and mix well again.
3. Stir the pumpkin and cranberries into the batter. Spoon into well-greased muffin pans and bake at 350°F for approx. 25 minutes.