Cranberry Pumpkin Muffins
These muffins are perfect for a snack or a quick breakfast! Using canned pumpkin reduces the amount of oil needed and keeps the muffins moist. Plus, it adds additional vitamin A!
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Serves12 (1 muffin each)
SWAP ScoreWhat's this?
Ingredients
- 2 cups flour
- 1/2 cup sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 3/4 teaspoon allspice
- 1/3 cup vegetable oil
- 2 large eggs
- 3/4 cup canned pumpkin
- 2 cups cranberries, fresh or frozen chopped
Directions
- Preheat oven to 400 degrees. Line the cups in a muffin tin with paper liners or spray they well with cooking spray.
- Sift together dry ingredients (flour through allspice) and set aside.
- In another bowl, beat oil, eggs, and pumpkin together until well blended.
- Add the wet ingredients (pumpkin mixture) to the dry ingredients all at once. Stir until moistened. Gently fold in chopped cranberries (see notes).
- Spoon into paper lined or oiled muffin cups.
- Bake at 400 degrees for 15 to 20 minutes until an inserted knife or toothpick comes out clean.
- TIP: Allow muffins to cool for about 5 minutes in the tin, then turn them out onto a cooling rack or plate. This helps prevent the paper liners from sticking to the muffin, and helps unlined muffin cups release easily.
Recipe Tips
Add 1/2 cup of your favorite chopped nut to step 2 for extra crunch!
Nutrition Facts
Cranberry Pumpkin Muffins
Amount Per Serving
Calories 187
Calories from Fat 63
% Daily Value*
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 2g
Cholesterol 31mg
10%
Sodium 224mg
9%
Potassium 81mg
2%
Total Carbohydrates 28g
9%
Dietary Fiber 2g
8%
Sugars 10g
Protein 3g
6%
Vitamin A
49%
Vitamin C
5%
Vitamin D0%
Calcium
6%
Iron
8%
* Percent Daily Values are based on a 2000 calorie diet.
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