Pumpkin Cranberry Muffins Recipe


Nutrition

Cal/Serving: 187
Daily Value: 9%
Servings: 12

Vegetarian, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat6g10%
Saturated1g5%
Trans0g0%
Carbs32g11%
Fiber3g11%
Sugars19g0%
Protein4g8%
Cholesterol33mg11%
Sodium252mg10%
Calcium64mg6%
Magnesium30mg7%
Potassium136mg4%
Iron1mg6%
Zinc1mg4%
Vitamin A3238IU65%
Vitamin C1mg2%
Thiamin (B1)0mg6%
Riboflavin (B2)0mg5%
Niacin (B3)1mg4%
Vitamin B60mg4%
Folic Acid (B9)14µg3%
Vitamin B120µg2%
Vitamin D0µg0%
Vitamin E1mg7%
Vitamin K7µg9%
Fatty acids, total monounsaturated3g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Pumpkin Cranberry Muffins
Taste of Home

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.

3.096775
Ratings62

INGREDIENTS

  • 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

Tools:

  • Muffin cups

DIRECTIONS

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. 

Recipe Details

Total time: 35 minutes

Visit TasteofHome.com for more pumpkin muffin recipes.

Servings: 12

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