Cranberry Pumpkin Muffins
Enjoy these delicious muffins for breakfast anytime of the year using canned pumpkin and frozen cranberries.
- Prep: 15 min
- Cook: 20 min
- Total: 35 min
- Servings: 12
- Cuisine: American
- Difficulty: Easy
Dietary
- Vegetarian
- Nut-Free
- Pescatarian
- Low-Fat
- Low-Sodium
- Low-Saturated-Fat
- Low-Cholesterol
- Low-Calorie
Tags
- bake
- comfort food
- sweet
- classic
Ingredients
- 2 cup flour
- 0.75 cup sugar
- 3 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 teaspoon cinnamon
- 0.75 teaspoon allspice
- 0.33 cup vegetable oil
- 2 eggs
- 0.75 cup pumpkin (canned)
- 2 cup cranberries (chopped)
Instructions
- Preheat oven to 400 °F. Sift together dry ingredients (flour through allspice) and set aside.
- 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.
- Fold in chopped cranberries.
- Spoon into paper lined muffin cups.
- Bake at 400 °F for 15 to 30 minutes.
Notes
Serve with a glass of low-fat milk for a healthy snack.
Nutrition (per serving)
- Calories: 207
- Protein: 3.4 g
- Carbohydrates: 32.2 g
- Fat: 7.3 g
- Fiber: 1.7 g
- Sodium: 233 mg
- Saturated Fat: 1.2 g
- Sugar: 13.8 g
- Cholesterol: 34 mg