Taste of Home
Cranberry Pumpkin Muffins
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 2 dozen.
Tart, juicy cranberries enhance the delicate pumpkin flavor of these muffins. Sometimes I dust the tops with powdered sugar to add a little sweetness. —Sue Ross, Casa Grande, Arizona
Ingredients
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2-1/4 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon pumpkin pie spice
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1/2 teaspoon salt
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2 large eggs
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2 cups sugar
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1 cup canned pumpkin
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1/2 cup canola oil
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1 cup fresh or frozen cranberries, chopped
Directions
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1.
Preheat oven to 400°. In a bowl, combine the first 4 ingredients. In a bowl, beat the eggs and sugar; add the pumpkin and oil and mix well. Stir into the dry ingredients just until moistened. Fold in the cranberries.
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2.
Fill foil- or paper-lined muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts
1 each: 159 calories, 5g fat (1g saturated fat), 18mg cholesterol, 108mg sodium, 27g carbohydrate (17g sugars, 1g fiber), 2g protein.
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