Instructions: Preheat oven to 400 F. Coat one 12 or to 6 muffin tins with nonstick cooking spray. Whisk the flour with the baking powder and pumpkin pie spice, and set aside.

Beat the egg, brown sugar, and oil with an electric mixer (set on medium) until smooth. Add the pumpkin puree and yogurt and beat again. Mix the flour and cranberries into the batter by hand just until combined.

Spoon the batter into the muffin cups so that each is about two thirds full. Bake for 15 to 20 minutes, or until the muffins are lightly browned and a toothpick inserted in the center comes out clean. Set tin on wire rack to cool for about 10 minutes.

Description: "These easy muffins are great for autumn breakfasts, brown-bag lunches or snacks."
Yarnall, MD"

Yield: 12 muffins

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