Cranberry Walnut Pumpkin Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
3 c white sugar4 eggs2/3 c water2 tsp baking soda1 tsp baking powder1 tsp ground allspice3 1/2 c all-purpose flour2 tsp salt1 tsp ground nutmeg1 tsp ground cinnamon1/2 tsp ground cloves1 (15 ounce) can pumpkin puree1 1/2 c chopped walnuts1 c dried cranberries1 c vegetable oil
Heat oven to 350 degrees Grease and flour muffin tins.
Mix oil, sugar, and eggs together in a large bowl. Mix in pumpkin puree and water. Stir together flour, soda, baking powder, salt, and spices. Add to the pumpkin mixture, and mix until just combined. Stir in 3/4 c nuts and craisins. Divide batter into prepared pans (if making muffins, fill 2/3 of the muffin cups). Finely chop the rest of the nuts, and sprinkle them on top.
Bake for 15-30 minutes depending on size. Cool on wire racks.
Serving Size: Makes 36 2 1/2" muffins, or 18 3", or 72 mini muffins
Number of Servings: 36
Recipe submitted by SparkPeople user MOMVSFOOD.
Mix oil, sugar, and eggs together in a large bowl. Mix in pumpkin puree and water. Stir together flour, soda, baking powder, salt, and spices. Add to the pumpkin mixture, and mix until just combined. Stir in 3/4 c nuts and craisins. Divide batter into prepared pans (if making muffins, fill 2/3 of the muffin cups). Finely chop the rest of the nuts, and sprinkle them on top.
Bake for 15-30 minutes depending on size. Cool on wire racks.
Serving Size: Makes 36 2 1/2" muffins, or 18 3", or 72 mini muffins
Number of Servings: 36
Recipe submitted by SparkPeople user MOMVSFOOD.
Nutritional Info Amount Per Serving
- Calories: 186.2
- Total Fat: 8.5 g
- Cholesterol: 0.0 mg
- Sodium: 156.4 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 1.3 g
- Protein: 1.9 g
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