Pumpkin muffins with cranberries, walnuts & choc chips

Pumpkin muffins with cranberries, walnuts & choc chips
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 156.3
  • Total Fat: 5.9 g
  • Cholesterol: 32.1 mg
  • Sodium: 134.4 mg
  • Total Carbs: 21.8 g
  • Dietary Fiber: 2.6 g
  • Protein: 5.8 g

View full nutritional breakdown of Pumpkin muffins with cranberries, walnuts & choc chips calories by ingredient
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Great nutritional value Great nutritional value
Number of Servings: 12


    2 tsp Pumpkin Pie spice
    0.50 tsp Vanilla Extract
    1.50 tsp Baking Powder
    0.50 tsp Baking Soda
    2 cup Quaker 100% Whole Grain Old Fashioned Rolled Oats (1/2 cup dry / 40 g)
    1 cup Libby's 100% Pure Pumpkin Puree
    2 serving 1 large egg (per the egg board) 50g
    1 cup Kirkland Organic plain non-fat Greek Yogurt
    4 tbsp Agave - Blue Agave, organic (Wholesome Sweeteners)
    5.28 tbsp Chocolate, Nestle Real Semi-Sweet Chocolate Chips
    .33 cup, whole Cranberries
    .33 cup pieces or chips Walnuts
    2 tsp Lemon Rind (by AKMG13)


Super quick and easy, my family loves them!


Preheat oven to 400. Line a 12-cup muffin tin with muffin-cup liners, round pieces of parchment paper, or spray the tin with cooking spray.

In a blender, process the oats until they have the consistency of flour, about 2 minutes.

Combine the remaining ingredients with the oat flour in the blender (with the exception of desired add ins); blend until smooth and creamy, about 1-2 minutes.

Add mix ins if desired: Chocolate chips, nuts, dried fruit, etc. and stir with a spoon until mixed in.

Divide batter evenly among prepared muffin cups. Sprinkle with toppings of your choice.

Bake at 400 for 15 minutes or until a toothpick inserted in center comes out clean. Cool muffins in pan 5 minutes. Remove from pan; cool completely on a wire rack.

Serving Size:1 muffin

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