Servings per Recipe
12
Serving Size
1 Muffin
Nutrition Facts
Calories
: 200
Fat
: 7
g
Sodium
: 230
mg
Total Carbohydrates
: 32
g
Fiber
: 2
g
Protein
: 3
g
Ingredients
2 cup flour
3/4 cup sugar
3 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 teaspoon allspice
1/3 cup vegetable oil
2 large eggs
3/4 cup 100% canned pumpkin puree
2 cup cranberries (fresh or frozen), chopped, or 1 cup dried cranberries
12 muffin cup liners (optional)
Preparation
Preheat oven to 400° F. Prepare muffin pan by spraying each cup with nonstick cooking spray, or line with paper muffin cups.
Wash hands with soap and water.
Sift together dry ingredients (flour, sugar, baking powder, salt, cinnamon and allspice) in a large bowl.
In a separate bowl, beat together oil, eggs, and pumpkin until well-blended.
Add wet ingredients to dry ingredients. Stir until just moistened.
Fold in cranberries, mixing gently.
Spoon muffin mixture evenly into prepared muffin cups, filling each about 2/3 full.
Bake for 15-30 minutes, until toothpick inserted into center of muffin comes out clean.
Note
Adapted from recipe "Cranberry Pumpkin Muffins" from USDA.