Pumpkin Cranberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups all-purpose flour3/4 cup sugar1 teaspoon baking soda1/4 tsp salt1 tsp cinnamon1/2 tsp ginger1/4 tsp nutmeg1 cup pumpkin puree 1 large egg, lightly beaten1/4 cup canola oil1 cup nonfat milk1 cup fresh cranberries, chopped
Makes 12 muffins
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 ingredient; add pumpkin mixture and stir until just combined. Fold in chopped cranberries. Fill muffin cups and bake for 22- 25 minutes.
Number of Servings: 12
Recipe submitted by SparkPeople user RETIREDAT60.
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 ingredient; add pumpkin mixture and stir until just combined. Fold in chopped cranberries. Fill muffin cups and bake for 22- 25 minutes.
Number of Servings: 12
Recipe submitted by SparkPeople user RETIREDAT60.
Nutritional Info Amount Per Serving
- Calories: 188.2
- Total Fat: 5.3 g
- Cholesterol: 18.1 mg
- Sodium: 218.3 mg
- Total Carbs: 32.0 g
- Dietary Fiber: 1.4 g
- Protein: 3.6 g
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