PUMPKIN CRANBERRY MUFFINS RECIPES

PUMPKIN-CRANBERRY MUFFINS RECIPE | MYRECIPES

Pumpkin-Cranberry Muffins Recipe | MyRecipes image

Canned pumpkin offers the same health benefits as fresh, but is a little more convenient. It contributes both color and moistness to these fruit-filled muffins.

Provided by Heather McRae, Jacksonville, Florida

Yield 1 dozen (serving size: 1 muffin)

Number Of Ingredients 15

Ingredients

1 ½ cups all-purpose flour (about 6 3/4 ounces)
1 teaspoon baking soda
¾ teaspoon ground ginger
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
⅛ teaspoon ground cloves
1 cup granulated sugar
1 cup canned pumpkin
½ cup low-fat buttermilk
¼ cup packed light brown sugar
2 tablespoons canola oil
1 large egg
⅔ cup sweetened dried cranberries, chopped (such as Craisins)
Cooking spray

Steps:

Preheat oven to 375°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients (though cloves); stir well with a whisk.
Combine granulated sugar and next 5 ingredients (through egg) in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.
Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.

Nutrition Facts : Calories 199 calories, CarbohydrateContent 41.1 g, CholesterolContent 18 mg, FatContent 3.2 g, FiberContent 1.5 g, ProteinContent 2.8 g, SaturatedFatContent 0.4 g, SodiumContent 195 mg

CRANBERRY PUMPKIN MUFFINS RECIPE: HOW TO MAKE IT

Cranberry Pumpkin Muffins Recipe: How to Make It image

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

Provided by Taste of Home

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2 dozen.

Number Of Ingredients 9

Ingredients

2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
2 large eggs
2 cups sugar
1 cup canned pumpkin
1/2 cup canola oil
1 cup fresh or frozen cranberries, chopped

Steps:

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., 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 : Calories 159 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 18mg cholesterol, SodiumContent 108mg sodium, CarbohydrateContent 27g carbohydrate (17g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

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