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Cranberry Pumpkin Muffins

Nutrition Facts
Servings per Recipe:
12 servings
 Amount Per Serving
Calories 200
Fat 7g
Sodium 230mg
Total Carbohydrates 32g
Fiber 2g
Protein 3g
2 cup flour
3/4 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
3/4 tsp.  allspice
1/3 cup vegetable oil
2 large eggs
3/4 cup 100% canned pumpkin puree
2 cup cranberries (fresh or frozen), chopped, OR 1 cup dried cranberries
  1. Preheat oven to 400 degrees F.
  2. Sift together dry ingredients (flour, sugar, baking powder, salt, cinnamon and allspice) in a large bowl.
  3. In a separate bowl, beat together oil, eggs, and pumpkin until well-blended.
  4. Add wet ingredients to dry ingredients. Stir until just moistened.
  5. Fold in cranberries, mixing gently.
  6. Spoon muffin mixture into muffin cups lined with paper cups, about 2/3 full.
  7. Bake for 15-30 minutes, until toothpick inserted into center of muffin comes out clean.

 Adapted from recipe "Cranberry Pumpkin Muffins" from USDA.

Keywords: cranberries, muffins, pumpkin

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