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.)
Spoon into 12 muffin pan cups sprayed with cooking spray.
Bake 25 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. before removing from pan to serve.
Add 1/2 cup chopped pecans or Walnuts to flour mixture with the cranberries.
How to Store
Store in tightly covered container at room temperature up to 2 days.
In addition to being high in vitamin A, the pumpkin teams up with the cranberries for irresistible flavor in these easy-to-make muffins.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.