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The delicate pumpkin flavor of these muffins is enhanced with tart, juicy cranberries. I sometimes dust the tops with powdered sugar for added sweetness. —Sue Ross, Casa Grande, Arizona
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Nutrition Facts: 1 serving (1 each) equals 159 calories, 5 g fat (1 g saturated fat), 18 mg cholesterol, 108 mg sodium, 27 g carbohydrate, 1 g fiber, 2 g protein.
Cranberry Pumpkin Muffins published in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p48
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Nov. 22, 2009 by karlyoh
Yummy! I love the sweet-tart flavor of the pumpkins and the cranberries. We love cinnamon so I stirred in a little extra before baking.
Reviewed on Oct. 22, 2009 by Kimbra76
I didn't get 24 muffins out of this recipe - only 12, but they were still delicious! I cut back on the sugar to about 1 1/4 - 1 1/2 cups. They were perfect - even my daughter who doesn't eat berry muffins enjoyed these.
Reviewed on Jun. 18, 2009 by mmp26
These are awesome tasting muffins!! My whole family loved them!!
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