Cooking at Home - Cranberry Pumpkin Muffins

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Published Sunday, November 3, 2019

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

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PICT RECIPE Cranberry Pumpkin Muffins - USDA
Cranberry Pumpkin Muffins. Courtesy USDA

Makes: 12 servings

    Ingredients

    • 2 cup flour
    • 3/4 cup sugar
    • 3 teaspoon baking powder
    • 1/2 teaspoon salt
    • 3/4 teaspoon cinnamon
    • 3/4 teaspoon allspice
    • 1/3 cup vegetable oil
    • 2 egg, large (large)
    • 3/4 cup pumpkin (canned)
    • 2 cup 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

    Serving Size: 1 muffin, 1/12 of recipe (82g)

    Nutrients

    Amount

    Calories

    204 

    Total Fat

    N/A

    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

    N/A - data is not available

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