Pumpkin Cranberry Muffins

I love pinterest.  It's amazing and I just love it.  I love all the recipes and I love to make new things.  I made these last week and my hubby loved them and asked me to make more last night. So that's on the list of things to do today.  It's nice and cold and drizzly and a perfect day to bake :) Recipe adapted from here.

Pumpkin Cranberry Muffins.

Ingredients:
1 1/2 cups flour
1 tsp. baking soda
3/4 tsp. ground ginger
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. ground cloves
1 cup sugar
1 cup pure pumpkin
1/2 cup almond milk
1/4 cup brown sugar
2 Tbsp. butter, softened
1 egg
2/3 cup craisins

Directions:
Heat over to 375 degrees. 
Mix together sugar, pumpkin, almond milk, brown sugar, butter and egg.  In a large bowl combine flour, baking soda, ginger, baking powder, cinnamon, salt, and cloves together.  Add into sugar mixture.  Mix in cranberries by hand.
Spoon into muffin tin with or without liners (if not using liners, lightly coat with cooking spray).  These can also be made in a large muffin tin (that's what I did!).
Bake for 25 minutes or until muffin tops spring back.  Remove from pan and cool on a wire rack.

Enjoy!

Pumpkin Spice Gingersnap Cookies

I love fall.  I love the colors, I love the cool weather, and I love the flavors of fall! I whipped up these bad boys a few weeks back and my husband has asked for them weekly ever since.  Luckily the dough freezes really well so I have a supple in the freezer for whenever he asks :) He claims they are the best cookies I make.  They are also super soft! I'm eating some right now that I made about 5 days ago and they still taste amazing!

You can find my regular gingersnap recipe here.

Pumpkin Spice Gingersnaps
Ingredients:
1 cup sugar
3/4 cup butter, softened
1 egg
1/4 cup molasses
1 tsp. cinnamon
1 Tbsp. ginger
1/2 tsp. salt
1 tsp. pumpkin pie spice
1 tsp. ground cloves
2 tsp. baking soda
2 1/2 cups flower
1/2 cup pure pumpkin (not the filling)
Sugar (optional)

Directions:
Heat oven to 350 degrees. 
Cream together butter and sugar.  Add egg and molasses and mix until combined. Mix in cinnamon, ginger, salt, pumpkin pie spice, cloves, and baking soda.  Slowly add in flower.  Add in pure pumpkin and mix well.
Roll dough into 1 inch balls and coat in sugar.  Bake on a parchment lined cookie sheet for 8-10 minutes, turning half way through. Let the cookies stand for a minute or two before moving them to a cooling rack.

Enjoy!