Cranberry Pumpkin Muffins

Name: Cranberry Pumpkin Muffins
Yield: 12 servings
Ingredients: 2 cup all-purpose flour; 0.75 cup granulated sugar; 3 tsp baking powder; 0.5 tsp salt; 0.5 tsp ground cinnamon; 0.75 tsp ground allspice; 0.33 cup vegetable oil, or cooking oil of choice; 2 egg; 0.75 cup pumpkin, canned; dried cranberries, chopped; dried cranberries, chopped

12 servings205 calories

Contains

gluten
egg

Cranberry Pumpkin Muffins — Photo: Thriving Vegetarian / Flickr, CC BY 2.0

Nutrition per serving

estimate · USDA data

Calories: ~205
Protein: ~3 g
Carbs: ~32 g
Fat: ~7 g

More nutrition

Nutrition facts

Per serving, estimated

Calories205

% Daily value*

Total fat 7 g: 9%
Sodium 230 mg: 10%
Total carbohydrate 32 g: 12%
Dietary fiber 2 g: 6%
Protein 3 g: 7%

*Percent daily values use a 2,000 calorie diet. Amounts are estimated from USDA data.

Cookware

Muffin tin

Ingredients

12 servings

2 cupsall-purpose flour
3/4 cupgranulated sugar
1 tbspbaking powder
1/2 tspsalt
1/2 tspground cinnamon
3/4 tspground allspice
1/3 cupvegetable oil, or cooking oil of choice
2 eggs
3/4 cuppumpkin, canned
to taste dried cranberries, chopped
to taste dried cranberries, chopped

Skip pantry staples (6 in this recipe)

quantities scale with servings

Method

Wash hands with soap and water.
Preheat oven to 400 °F.
Sift together dry ingredients (flour through allspice) and set aside.
Beat oil, eggs, and pumpkin together until well blended.
Add the wet ingredients (pumpkin mixture) to the dry ingredients all at once. Stir until moistened.
Fold in chopped cranberries.
Spoon into paper lined muffin cups.

Cranberry Pumpkin Muffins

Nutrition per serving

Cookware

Ingredients