Cranberry Walnut Pumpkin Muffins
Nutritional Info
- Servings Per Recipe: 36
- 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
View full nutritional breakdown of Cranberry Walnut Pumpkin Muffins calories by ingredient
Introduction
A year hasn't gone by since Tia's been born that I haven't made at least 1 batch of pumpkin bread or muffins. Some years there have been several. We share them, freeze them, and eat them for breakfast and snacks.A year hasn't gone by since Tia's been born that I haven't made at least 1 batch of pumpkin bread or muffins. Some years there have been several. We share them, freeze them, and eat them for breakfast and snacks.
Number of Servings: 36
Ingredients
-
3 c white sugar
4 eggs
2/3 c water
2 tsp baking soda
1 tsp baking powder
1 tsp ground allspice
3 1/2 c all-purpose flour
2 tsp salt
1 tsp ground nutmeg
1 tsp ground cinnamon
1/2 tsp ground cloves
1 (15 ounce) can pumpkin puree
1 1/2 c chopped walnuts
1 c dried cranberries
1 c vegetable oil
Directions
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.