Pumpkin Cranberry Muffins

4 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Pumpkin Cranberry Muffins calories by ingredient
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Low Fat Low Fat
Number of Servings: 12


    2 cups all-purpose flour
    3/4 cup sugar
    1 teaspoon baking soda
    1/4 tsp salt
    1 tsp cinnamon
    1/2 tsp ginger
    1/4 tsp nutmeg
    1 cup pumpkin puree
    1 large egg, lightly beaten
    1/4 cup canola oil
    1 cup nonfat milk
    1 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.

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Member Ratings For This Recipe

  • I love pumpkin muffins. JM has a recipe using white whole wheat flour, maple syrup instead of sugar, coconut milk and olive oil. They are great too - 6/2/10

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  • These are yummy. I subbed 1c of oat flour for half the flour and added 1/2 c walnuts. - 7/12/09

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