Print Options

Back to Pumpkin Cranberry Muffins >

Include these items:

Select reviews >

Taste of Home Logo

Pumpkin Cranberry Muffins

 Pumpkin Cranberry Muffins
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
12 ServingsPrep: 20 min. Bake: 15 min.

Ingredients

  • 1-1/4 cups King Arthur Premium 100% Whole Wheat Flour
  • 3/4 cup sugar
  • 1/4 cup oat bran
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs, beaten
  • 1 cup canned pumpkin
  • 2/3 cup plain yogurt
  • 1/4 cup canola oil
  • 3/4 cup dried cranberries

Directions

  • In a large bowl, combine the first seven ingredients. In another
  • bowl, combine the eggs, pumpkin, yogurt and oil. Stir into dry
  • ingredients just until moistened. Fold in cranberries. Coat muffin
  • cups with cooking spray or use paper liners; fill three-fourths full
  • with batter.
  • Bake at 400° for 15-20 minutes or until a toothpick comes out
  • clean. Cool for 5 minutes before removing from pan to a wire rack.
  • Yield: 1 dozen.

2 of 2

Pumpkin Cranberry Muffins (continued)

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: 2 starch, 1 fat.