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Spicy pumpkin perks up these muffins, and cranberries lend a sweet-and-sour tang. Made with wholesome whole wheat, they're great to bring to a brunch. —Lynne Parrish, Phoenix, Arizona
This recipe is:
Diabetic Friendly
Nutritional Facts 1 muffin equals 188 calories, 6 g fat (1 g saturated fat), 37 mg cholesterol, 255 mg sodium, 32 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.
Originally published as Pumpkin Cranberry Muffins in Country Woman February/March 2010, p34
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Reviewed on Jan. 18, 2013 by jmarschel
I'm rating this recipe excellent but that is based on the changes I made to it. I used half the amount of sugar called for and next time I may decrease even more or try using agave nectar instead. I used fresh homemade cranberry sauce instead of dried cranberries and because of this I took out the oil. They turned out fabulous.
Reviewed on Dec. 31, 2012 by traciecollins
I made these muffins this afternoon. I was a little worried about reading the reviews -- everyone was modifying the recipe in some way. I had to substitute oatmeal for the oat bran as I couldn't find it in my supermarket. Seeing as oatmeal may make a heavier muffin than oat bran, I additionally subbed 1/4 cup unbleached white flour for 1/4 cup of the whole wheat. That said, I was extremely happy with how these muffins turned out. I think I might try adding walnuts to the batter to make a more substantial, meal-like, muffin. But, again, they are good as-is.
Reviewed on Aug. 18, 2011 by marthaloving
I made these the first time following the recipe. I made them the second time and substituted buttermilk for the yogurt, added 1/2 tsp. pumpkin pie spice and 1/4 tsp. nutmeg and they were much lighter and tastier. The third time I made them, I used my altered recipe and added fresh blueberries and baked in 4 small loaf pans. Will freeze for the holidays. They were excellent.
Reviewed on Mar. 28, 2011 by wandnapper
These tasted great but the batter was too thick to pour into the muffin tin. Also, they barely rose when cooking. I think I will try adding some water next time to make a more uniform muffin. Still, they were simple to make and had a very nice flavor to them. I substituted Splenda for the sugar, but I don't think that made any difference.
Reviewed on Mar. 13, 2011 by DawnDemery
My husband and I absolutely love these -he told me to keep making them and he'll let me know when he gets tired of them - I made 3 batches last week. I used the revised version - reduced sugar to 1/2 c. , 1 TBSP oil, 1/4 c. applesauce and I also substituted 1 of the eggs with 1 TBSP flax seed meal and 3 TBSP water. They are moist and delicious. I love healthy muffins. I keep a container in the freezer so they are always available.
Reviewed on Mar. 09, 2011 by mom23kids
Wonderful blend of flavors. So easy to make too.
Reviewed on Feb. 28, 2011 by 5fabulousfrosts
I made the modified version of this recipe and the muffins are yummy!
Reviewed on Feb. 27, 2011 by Mamasuejean
Some were asking how to make this with fewer calories. I reduced the sugar to 1/2 cup and put in egg substitute or use just egg whites. Cutting the cranberries back and using fresh cranberries in place of the dried, plus cutting the canola oil back to 1 Tbsp and using applesauce, about 1/4 c and adding 1 tsp vanilla would cut the calories drastically. As I have stated these changes, one muffin is 4 points plus on Weight Watchers.
Reviewed on Feb. 27, 2011 by rn513
To bcallam: Use an equal amount of Splenda instead of sugar.
Reviewed on Feb. 27, 2011 by bcallam@gmail.com
Delicious but how can I eliminate or reduce sugar? Need a sugar free diet.
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