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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 194.2
  • Total Fat: 2.7 g
  • Cholesterol: 20.6 mg
  • Sodium: 323.0 mg
  • Total Carbs: 39.5 g
  • Dietary Fiber: 2.6 g
  • Protein: 4.4 g

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

Submitted by: DEBJORGENSON

Introduction

I modified this recipe to include antioxident rich cranberries and reduced calories and fat by using unsweetened applesauce instead of the vegetable oil originally printed in the recipe. These are sweet and tasty and reminiscent of the flavors of fall. I modified this recipe to include antioxident rich cranberries and reduced calories and fat by using unsweetened applesauce instead of the vegetable oil originally printed in the recipe. These are sweet and tasty and reminiscent of the flavors of fall.
Number of Servings: 12

Ingredients

    1c. all purpose flour
    1/2 c. packed brown sugar
    2 tsp. baking powder
    1 tsp. pumpkin pie spice
    1/2 tsp. salt
    1/4 tsp. baking soda
    1 egg- lightly beaten
    3/4 c. canned pumpkin
    1/4 c. 2% milk
    1/4 c. unsweetened applesauce
    1 c. old fashioned oats
    1/2 c. dried cranberries

    TOPPING
    1/3 c. packed brown sugar
    1 TBSP. all purpose flour
    3/4 tsp. pumpkin pie spice
    1 TBSP. cold butter

Directions

In a large bowl, combine the first 6 ingredients. In a separate bowl, combine the egg, pumpkin, milk and applesauce. Add the wet ingredients to the dry and mix until moist. Add the oatmeal and cranberries. Fill muffin cups 2/3 full.

Combine the topping ingredients cutting in the butter until the mixture resembles coarse crumbs. Sprinkle evenly over muffins and bake @ 375* for 20 minutes or until toothpick comes out clean.

Makes 12 muffins.

Number of Servings: 12

Recipe submitted by SparkPeople user DJORGENSON.






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  • Very Good
    1 of 1 people found this review helpful
    I replaced the pumpkin with a milder tasting winter squash and the milk with vanilla almond milk. I also used whole fresh cranberries and used about a 1/4 cup of whole wheat flour to 3/4 cup in bleached flour. Put them in mini muffin tins and they came out delicious! We can stop eating them! - 11/13/11

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