Pumpkin-Cranberry Muffins

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 4.1
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 48.4 mg
  • Total Carbs: 1.0 g
  • Dietary Fiber: 0.2 g
  • Protein: 0.1 g

View full nutritional breakdown of Pumpkin-Cranberry Muffins calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 12


    1 1/2 c. all purpose flour
    1 tsp baking soda
    3/4 tsp ground ginger
    1/2 tsp baking powder
    1/2 tsp ground cinnamon
    1/4 tsp salt
    1/8 tsp ground cloves
    1 cup granulated sugar
    1 cup canned pumpkin
    1/2 cup low-fat buttermilk
    1/4 cup packed light brown sugar
    2 tlbs canola oil
    1 large egg
    2/3 cup sweetened dried cranberries, chopped (Craisins)
    Cooking spray


Preheat over to 375
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients and stir well with a wisk.
Combine granulated sugar and next 5 ingredients in a large bowl, beat with a mixer at medium speed until combined. Fold in cranberries.
Place 12 paper muffin cup liners in muffin pan, coat liners with cooking spray. Spoon batter into prepared cups. Bake at 375 for 25 mins. Remove from pan when done and cool on wire rack.

Number of Servings: 12

Recipe submitted by SparkPeople user TH0371.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.