Cranberry Pumpkin Muffins
Enjoy these delicious muffins for breakfast anytime of the year using canned pumpkin and frozen cranberries!
Servings: 12
Ingredients
- 2 cup flour
- 3/4 cup sugar
- 3 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 teaspoon allspice
- 1/3 cup vegetable oil
- 2 eggs, large (large)
- 3/4 cup pumpkin (canned)
- 2 cup cranberries (fresh or frozen chopped)
Directions
- Preheat oven to 400 degrees Fahrenheit.
- 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.
- Bake at 400 degrees Fahrenheit for 15 to 30 minutes.
Nutrition Information
| Nutrients | Amount |
|---|---|
| Calories | 204 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Cholesterol | 31 mg |
| Sodium | 255 mg |
| Total Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Total Sugars | 14 g |
| Added Sugars included | |
| Protein | 3 g |