Cranberry Pumpkin Muffins

Name: Cranberry Pumpkin Muffins
Yield: 12

455 Ratings

Makes: 12 servings

Total Cost: $$$$

Enjoy these delicious muffins for breakfast anytime of the year using canned pumpkin and frozen cranberries.

Ingredients

2 cups flour
3/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 teaspoon allspice
1/3 cup vegetable oil
2 eggs (large)
3/4 cup pumpkin (canned)
2 cups cranberries (fresh or frozen chopped)

Directions

Wash hands with soap and water.
Preheat oven to 400 °F.
Sift together dry ingredients (flour through allspice) and set aside.
Beat oil, eggs, and pumpkin together until well blended.
Add the wet ingredients (pumpkin mixture) to the dry ingredients all at once. Stir until moistened.
Fold in chopped cranberries.
Spoon into paper lined muffin cups.

Bake at 400 °F for 15 to 30 minutes.

Notes

Serve with a glass of low-fat milk for a healthy snack.

Learn more about:

Source:

Pumpkin Post and Banana Beat Newsletters
University of Massachusetts Extension
Nutrition Education Program

Nutrition Information

Serving Size: 1 muffin, 1/12 of recipe

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Nutrients	Amount
Total Calories	203
Total Fat	7 g
Saturated Fat	1 g
Cholesterol	31 mg
Sodium	255 mg
Carbohydrates	32 g
Dietary Fiber	2 g
Total Sugars	14 g
Added Sugars included	12 g
Protein	3 g
Vitamin D	0 mcg
Calcium	83 mg
Iron	2 mg
Potassium	82 mg

N/A will display when nutrient data is unavailable

Please note: nutrient values are subject to change as data is updated

Nutrients	Amount
Total Calories	203
Total Fat	7 g
Saturated Fat	1 g
Monounsaturated Fat	3 g
Polyunsaturated Fat	3 g
Linoleic Acid	2 g
α-Linolenic Acid	0.4 g
Omega 3 - EPA	0 mg
Omega 3 - DHA	5 mg
Cholesterol	31 mg
Carbohydrates	32 g
Dietary Fiber	2 g
Total Sugars	14 g
Added Sugars included	12 g
Protein	3 g
Minerals
Calcium	83 mg
Potassium	82 mg
Sodium	255 mg
Copper	65 mcg
Iron	2 mg
Magnesium	11 mg
Phosphorus	72 mg
Selenium	10 mcg
Zinc	0 mg
Vitamins
Vitamin A	133 mcg RAE
Vitamin B6	0 mg
Vitamin B12	0.1 mg
Vitamin C	3 mg
Vitamin D	0 mcg
Vitamin E	1 mg
Vitamin K	10 mcg
Folate	66 mcg DFE
Thiamin	0.2 mg
Riboflavin	0.2 mg
Niacin	1 mg
Choline	29 mg

Nutrients will display if the data is available

Please note: nutrient values are subject to change as data is updated

MyPlate Food Groups

Grains

1 1/2 ounces

I love these muffins! I did make a few modifications: 1. Used 1/2 tsp dry ginger + 1/4 tsp allspice instead of 3/4 tsp allspice 2. Added 2 Tbsp more oil 3. Used frozen cherries instead of cranberries. Yum!

05/18/19

Muffins came out moist and didn't overly taste like pumpkin. Keep in mind that these muffins don't rise much, so fill your muffin trays all the way up. I made these muffins twice, and both times they needed just 15 minutes to bake.

01/14/09

also baked as bars

12/10/08