Pumpkin Cranberry Muffins Recipe

Cranberry pumpkin muffins
Lauri Patterson / Getty Images
Ratings (7)
  • Total: 35 mins
  • Prep: 10 mins
  • Cook: 25 mins
  • Yield: 12 servings
Nutritional Guidelines (per serving)
246 Calories
8g Fat
33g Carbs
12g Protein
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Nutrition Facts
Servings: 12 servings
Amount per serving
Calories 246
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 7%
Cholesterol 77mg 26%
Sodium 708mg 31%
Total Carbohydrate 33g 12%
Dietary Fiber 1g 5%
Protein 12g
Calcium 149mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Not too sweet, these delicious pumpkin and cranberry muffins would make a great snack or brunch offering. They're best served warm, and they also freeze well.

Ingredients

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

Steps to Make It

  1. Preheat oven to 350 degrees.

  2. Coat a muffin pan with nonstick cooking spray. In a large bowl, combine flour, sugar, baking soda, salt, cinnamon, ginger, and nutmeg.

  3. Combine pumpkin, beaten egg, oil and milk in a medium bowl.

  4. Make a well in dry ingredients; add pumpkin mixture and stir until just combined. Fold in chopped cranberries.

  5. Fill muffin cups and bake for 22-25 minutes.