Cranberry Pumpkin Muffins
Enjoy these delicious muffins for breakfast anytime of the year using canned pumpkin and frozen cranberries.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 muffin, 1/12 of recipe
207
Calories
3g
Protein
32g
Carbs
7g
Fat
2g
Fiber
14g
Sugar
233mg
Sodium
Saturated Fat 1 g · Cholesterol 34 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
flour
2 cups
sugar
3/4 cup
baking powder
3 teaspoons
salt
1/2 teaspoon
cinnamon
1/2 teaspoon
allspice
3/4 teaspoon
vegetable oil
1/3 cup · or cooking oil of choice
eggs
2
pumpkin
3/4 cup · canned
fresh or frozen cranberries
2 cups · chopped
Instructions
- 1
Wash hands with soap and water.
- 2
Preheat oven to 400 °F.
- 3
Sift together dry ingredients (flour through allspice) and set aside.
- 4
Beat oil, eggs, and pumpkin together until well blended.
- 5
Add the wet ingredients (pumpkin mixture) to the dry ingredients all at once. Stir until moistened.
- 6
Fold in chopped cranberries.
- 7
Spoon into paper lined muffin cups.
Source: USDA MyPlate Kitchen · Pumpkin Post and Banana Beat Newsletters University of Massachusetts Extension Nutrition Education Program
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