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Cranberry Pumpkin Muffins

Cranberry Pumpkin Muffins

447 Ratings
447 Ratings
Recipe Image
Cranberry Pumpkin Muffins
Makes: 12 servings
Total Cost: $$$$

Enjoy these delicious muffins for breakfast anytime of the year using canned pumpkin and frozen cranberries.

Ingredients

  • 2 cups flour
  • 3/4 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3/4 teaspoon allspice
  • 1/3 cup vegetable oil
  • 2 egg (large)
  • 3/4 cup pumpkin (canned)
  • 2 cups cranberries (fresh or frozen chopped)

Directions

1. Preheat oven to 400 degrees.
2. Sift together dry ingredients (flour through allspice) and set aside.
3. Beat oil, eggs, and pumpkin together until well blended.
4. Add the wet ingredients (pumpkin mixture) to the dry ingredients all at once. Stir until moistened.
5. Fold in chopped cranberries.
6. Spoon into paper lined muffin cups.
7. Bake at 400 degrees for 15 to 30 minutes.
 

Notes

Serve with a glass of low-fat milk for a healthy snack.

Learn more about:
- Pumpkin
- Cranberries

Source:

University of Massachusetts, Extension Nutrition Education Program, Pumpkin Post/Banana Beat

Nutrition Information

Serving Size: 1 muffin, 1/12 of recipe (82g)
Nutrients Amount
Total Calories 204
Total Fat 7 g
Saturated Fat 1 g
Cholesterol 31 mg
Sodium 255 mg
Carbohydrates 32 g
Dietary Fiber 2 g
Total Sugars 14 g
Added Sugars included 12 g
Protein 3 g
Vitamin D 0 mcg
Calcium 83 mg
Iron 2 mg
Potassium 82 mg
N/A - data is not available
Nutrients Amount
Total Calories 204
Total Fat 7 g
Saturated Fat 1 g
Monounsaturated Fat 3 g
Polyunsaturated Fat 3 g
Linoleic Acid 3 g
α-Linolenic Acid 0.4 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 5 mg
Cholesterol 31 mg
Carbohydrates 32 g
Dietary Fiber 2 g
Total Sugars 14 g
Added Sugars included 12 g
Protein 3 g
Minerals
Calcium 83 mg
Potassium 82 mg
Sodium 255 mg
Copper 65 mcg
Iron 2 mg
Magnesium 11 mg
Phosphorus 72 mg
Selenium 10 mcg
Zinc 0 mg
Vitamins
Vitamin A 133 mcg RAE
Vitamin B6 0 mg
Vitamin B12 0.1 mcg
Vitamin C 3 mg
Vitamin D 0 mcg
Vitamin E 1 mg
Vitamin K 10 mcg
Folate 66 mcg DFE
Thiamin 0.2 mg
Riboflavin 0.2 mg
Niacin 1 mg
Choline 29 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

Grains 1 1/2 ounces

Write a review

I love these muffins! I did make a few modifications: <br/>1. Used 1/2 tsp dry ginger + 1/4 tsp allspice instead of 3/4 tsp allspice <br/>2. Added 2 Tbsp more oil <br/>3. Used frozen cherries instead of cranberries. <br/>Yum!
05/18/19
Muffins came out moist and didn't overly taste like pumpkin. Keep in mind that these muffins don't rise much, so fill your muffin trays all the way up. I made these muffins twice, and both times they needed just 15 minutes to bake.
01/14/09
also baked as bars <br/>
12/10/08
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