Cecile's Cranberry Pumpkin Muffins

• 1/4 cup Margarine Softened

• 1-1/4 cup Sugar

• 2 Eggs

• 1 cup Canned pumpkin

• 1-1/2 cup Flour

• 1/4 tsp Baking powder

• 1 tsp Baking soda

• 1/4 Salt

• 1/2 tsp Cinnamon

• 1/2 tsp Nutmeg

• 1/2 tsp Ground cloves

• 1 cup Chopped fresh or frozen cranberries

• 1/2 cup Chopped walnuts

Preheat oven to 400 degrees.

Cream together margarine and sugar, add eggs one at a time and canned pumpkin. Sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves and add to mixture. Fold in cranberries and walnuts.

Spoon batter into muffin cups, filling close to the top. Bake for 20-25 minutes. Makes 12-18 muffins.