Pumpkin Cranberry Muffins Recipe
Daily Value: 9%
Kidney-Friendly, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||14µg||3%|
|Fatty acids, total monounsaturated||3g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Exclusive from The Daily Meal
Poppy seed, banana walnut, and chocolate chip — you’ve had them all. Breakfast on the go is starting to get dull. But what’s this? Pumpkin cranberry muffins? Indeed, these muffins have got the zing to really snap you out of your morning doldrums.
- 1 ¼ cups whole-wheat flour
- ¾ cup sugar
- ¼ cup oat bran
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs, beaten
- 1 cup canned pumpkin
- 2/3 cup plain yogurt
- ¼ cup canola oil
- ¾ cup dried cranberries
- Cooking spray, for greasing
- Muffin cups
Preheat the oven to 400 degrees.
In a large bowl, combine the first 7 ingredients. In another bowl, combine the eggs, pumpkin, yogurt, and oil. Stir the mixture into the dry ingredients until just moistened. Fold in the cranberries. Coat muffin cups with cooking spray or use paper liners; fill ¾ full with batter.
Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
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