Servings per Recipe
Calories : 200
Fat : 7 g
Sodium : 230 mg
Total Carbohydrates : 32 g
Fiber : 2 g
Protein : 3 g
2 cup flour
3/4 cup sugar
3 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 teaspoon allspice
1/3 cup vegetable oil
2 large eggs
3/4 cup 100% canned pumpkin puree
2 cup cranberries (fresh or frozen), chopped, or 1 cup dried cranberries
Preheat oven to 400 degrees F.
Wash hands with soap and water.
Sift together dry ingredients (flour, sugar, baking powder, salt, cinnamon and allspice) in a large bowl.
In a separate bowl, beat together oil, eggs, and pumpkin until well-blended.
Add wet ingredients to dry ingredients. Stir until just moistened.
Fold in cranberries, mixing gently.
Spoon muffin mixture into muffin cups lined with paper cups, about 2/3 full.
Bake for 15-30 minutes, until toothpick inserted into center of muffin comes out clean.
Adapted from recipe "Cranberry Pumpkin Muffins" from USDA.