Pumpkin-Cranberry Muffins
40 Min(s)
15 Min(s) Prep
25 Min(s) Cook
Healthy Living
Fresh cranberries, pumpkin pie spice and a surprise ingredient make these muffins super-moist and flavorful.
What You Need
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12 servings
Original recipe yields 12 servings
1 cup fresh cranberries
3/4 cup plus 1 Tbsp. sugar, divided
1-1/2 cups flour
2 tsp. pumpkin pie spice
1 tsp. baking powder
1/2 tsp. baking soda
2 eggs
1 cup canned pumpkin
1/3 cup oil
1 tsp. vanilla
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Let's Make It
1
Heat oven to 350ºF.
2
Toss cranberries with 1 Tbsp. sugar; set aside. Mix remaining sugar with next 4 ingredients in large bowl. Whisk remaining ingredients in separate bowl until blended. Add to flour mixture with cranberries; stir just until moistened. (Batter will be lumpy.)
3
Spoon into 12 muffin pan cups sprayed with cooking spray.
4
Bake 25 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. before removing from pan to serve.
Kitchen Tips
Tip 1
Special Extra
Add 1/2 cup chopped pecans or Walnuts to flour mixture with the cranberries.
Tip 2
How to Store
Store in tightly covered container at room temperature up to 2 days.
Tip 3
Nutrition Bonus
In addition to being high in vitamin A, the pumpkin teams up with the cranberries for irresistible flavor in these easy-to-make muffins.
Nutrition
Calories
220
Calories From Fat
0
% Daily Value*
Total Fat 9g
12%
Saturated Fat 1.5g
8%
Trans Fat 0g
Cholesterol 35mg
12%
Sodium 170mg
7%
Total Carbohydrates 32g
12%
Dietary Fiber 1g
4%
Sugars 15g
30%
Protein 3g
6%
Vitamin A
60%
Vitamin C
2%
Calcium
4%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
12 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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