Pumpkin-Cranberry Nut Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Pumpkin-Cranberry Nut Muffins calories by ingredient
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Good way to use left over pumpkin puree and fresh cranberries from Thanksgiving. Good way to use left over pumpkin puree and fresh cranberries from Thanksgiving.
Number of Servings: 12


    1/2 C + 2 TBS Whole wheat flour
    1/2 C All purpose flour
    1/2 tsp baking soda
    1/4 tsp baking powder
    1/4 tsp salt
    1/2 tsp Pumpkin Pie Spice
    1 egg
    1/4 C brown sugar (packed)
    3/4 C pumpkin puree
    2 TB canola oil
    1/2 C whole fresh or frozen cranberries
    1/4 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.

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