Pumpkin Cranberry Muffins
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
Introduction
Low Fat Low FatNumber of Servings: 12
Ingredients
-
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
Directions
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.
Member Ratings For This Recipe
-
NATBAER
-
THEASPINS