Makes:   12 servings 

Enjoy these delicious muffins for breakfast anytime of the year using canned pumpkin and frozen cranberries.

Ingredients

• 2 cups flour
• 3⁄4 cup sugar
• 3 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon cinnamon
• 3⁄4 teaspoon allspice
• 1⁄3 cup vegetable oil
• 2 egg, large (large)
• 3⁄4 cup pumpkin (canned)
• 2 cups cranberries (fresh or frozen chopped)

Directions

1. Preheat oven to 400 degrees.
2. Sift together dry ingredients (flour through allspice) and set aside.
3. Beat oil, eggs, and pumpkin together until well blended.
4. Add the wet ingredients (pumpkin mixture) to the dry ingredients all at once. Stir until moistened.
5. Fold in chopped cranberries.
6. Spoon into paper lined muffin cups.
7. Bake at 400 degrees for 15 to 30 minutes.

Notes

Serve with a glass of low-fat milk for a healthy snack.

Source: University of Massachusetts, Extension Nutrition Education Program, Pumpkin Post/Banana Beat

Nutrition Information

Nutrients Amount

Calories 204 

Total Fat 7 g

Saturated Fat 1 g

Cholesterol 31 mg

Sodium 255 mg

Total Carbohydrate 32 g

Dietary Fiber 2 g

Total Sugars 14 g

Added Sugars included 12 g

Protein 3 g

Vitamin D 0 mcg

Calcium 83 mg

Iron 2 mg

Potassium 82 mg