Cranberry Pumpkin Muffins

My new favorite Fall breakfast. These little darlings are the epitome of fall tastes and a perfect holiday breakfast item. They can be made the night before and served up to guests with no muss or fuss and delight even the harshest of family critics (aka YOUR MOTHER or Mother-In-Law ha ha!).

Cranberry Pumpkin Muffins

1 1/2 cups Self Rising Flour
1/3 cup brown sugar
1/2 cup sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 egg
1/2 cup cold milk
1/2 cup pumpkin puree
1/4 cup butter (1/2 stick)
1 cup chopped fresh cranberries
Cinnamon Sugar
Chopped Walnuts

Directions: In a bowl cream egg, milk, pumpkin and butter. Add sugars. In a seperate bowl mix your dry ingredients and slowly add that mix to the creamed pumpkin until moist. Fold in your cranberries. Fill greased muffin tins to just under the top. Sprinkle with cinnamon sugar and chopped walnuts. Bake at 375 for 18 minutes or until muffins test done. Cool in pan for about 10 minutes before removing to a colling rack. (Yields 1 dozen).