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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 195.7
  • Total Fat: 6.0 g
  • Cholesterol: 19.4 mg
  • Sodium: 170.0 mg
  • Total Carbs: 32.1 g
  • Dietary Fiber: 1.3 g
  • Protein: 3.8 g

View full nutritional breakdown of Pumpkin Cranberry Muffins calories by ingredient
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Pumpkin Cranberry Muffins

Submitted by: COVERMEYER

Introduction

Not too sweet, these delicious pumpkin and cranberry muffins would make a great snack or brunch offering. They're best served warm, and they also freeze well.
Not too sweet, these delicious pumpkin and cranberry muffins would make a great snack or brunch offering. They're best served warm, and they also freeze well.

Number of Servings: 12

Ingredients

    1 cup all-purpose flour (can use 2 cups of this instead of the baking flour)
    1 cup baking flour
    3/4 cup sugar
    1 tsp baking soda
    1/4 tsp salt
    1 tsp cinnamon
    1/2 tsp ginger
    1/4 tsp nutmeg
    1 cup pumpkin puree
    1 large egg, lightly beaten
    1/4 cup canola oil
    1 cup milk
    1 cup fresh cranberries, chopped

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Directions

Preheat oven to 350 degrees. Coat a muffin pan with nonstick cooking spray. In a large bowl, combine flour, sugar, baking soda, salt, cinnamon, ginger and nutmeg. Combine pumpkin, beaten egg, oil and milk in a medium bowl. Make a well in dry ingredients; add pumpkin mixture and stir until just combined. Fold in chopped cranberries. Fill muffin cups and bake for 22-25 minutes.
Makes 12 muffins



Number of Servings: 12

Recipe submitted by SparkPeople user COVERMEYER.






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