Pumpkin Cranberry Muffins

Pumpkin Cranberry Muffins
Staff Writer
Pumpkin Cranberry Muffins

Taste of Home

Pumpkin Cranberry Muffins

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.


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. 


Calories per serving:

188 calories

Dietary restrictions:

Low Potassium, Kidney Friendly, Vegetarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 6g 10%
  • Carbs 32g 11%
  • Saturated 1g 5%
  • Fiber 3g 11%
  • Trans 0g
  • Sugars 19g
  • Monounsaturated 3g
  • Polyunsaturated 2g
  • Protein 4g 8%
  • Cholesterol 33mg 11%
  • Sodium 252mg 10%
  • Calcium 64mg 6%
  • Magnesium 30mg 7%
  • Potassium 136mg 4%
  • Iron 1mg 6%
  • Zinc 1mg 4%
  • Phosphorus 134mg 19%
  • Vitamin A 176µg 20%
  • Vitamin C 1mg 2%
  • Thiamin (B1) 0mg 7%
  • Riboflavin (B2) 0mg 6%
  • Niacin (B3) 1mg 4%
  • Vitamin B6 0mg 4%
  • Folic Acid (B9) 14µg 3%
  • Vitamin B12 0µg 2%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 7%
  • Vitamin K 7µg 9%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.