Pumpkin-Cranberry Nut Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/2 C + 2 TBS Whole wheat flour1/2 C All purpose flour1/2 tsp baking soda1/4 tsp baking powder1/4 tsp salt1/2 tsp Pumpkin Pie Spice1 egg1/4 C brown sugar (packed)3/4 C pumpkin puree2 TB canola oil1/2 C whole fresh or frozen cranberries1/4 C chopped walnuts
Preheat oven to 400 degrees. With a fork, mix dry ingredients (except sugar) together in a separate bowl. Whisk together brown sugar, egg, oil, pumpkin puree until smooth. Fold in cranberries and walnuts. Mix lightly until moistened--do not over-mix. Batter will be firm and not runny. Spoon into 12 paper cupcake holders. Bake for 18 to 22 minutes or until toothpick comes out of the middle clean. Cool on wire rack. If not eating all right away, store in the refrigerator. Warm individual muffins for 20 seconds in the microwave. 93 calories per muffin--great for breakfast.
Number of Servings: 12
Recipe submitted by SparkPeople user TERIANA.
Number of Servings: 12
Recipe submitted by SparkPeople user TERIANA.
Nutritional Info Amount Per Serving
- Calories: 93.4
- Total Fat: 3.5 g
- Cholesterol: 17.7 mg
- Sodium: 119.0 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 1.7 g
- Protein: 2.4 g
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