Pumpkin Muffins (Kim)

4 eggs
2 c. sugar (I use brown)
1/2 c. oil
1 c. milk
1 3/4 c. canned pumpkin (not pie filling)
3 c. flour
1 tbsp. cinnamon
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 c. dried cranberries (or raisins)

Beat eggs slightly. Add sugar, oil, pumpkin and beat thoroughly. Add dry ingredients and mix. Stir in cranberries. Fill greased muffin cups 2/3 full.
Bake 375˚ for 15-20 minutes.
Yield 18-24 good-sized muffins.