Ingredients
2 cups flour
3/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 teaspoon allspice
1/3 cup vegetable oil
2 eggs (large)
3/4 cup pumpkin (canned)
2 cups cranberries (fresh or frozen chopped)
Steps
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.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 203 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Cholesterol | 31 mg |
| Sodium | 255 mg |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Total Sugars | 14 g |
| Added Sugars included | 12 g |
| Protein | 3 g |
| Vitamin D | 0 mcg |
| Calcium | 83 mg |
| Iron | 2 mg |
| Potassium | 82 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Cranberry Pumpkin Muffins. Recipe source: Pumpkin Post and Banana Beat Newsletters University of Massachusetts Extension Nutrition Education Program. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.