Cranberry Pumpkin Muffins Recipe

Name: Cranberry Pumpkin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; ¾ cup sugar; 3 teaspoons baking powder; ½ teaspoon salt; ½ teaspoon cinnamon; ¾ teaspoon allspice; ⅓ cup vegetable oil; 2 large eggs, large; ¾ cup canned pumpkin; 2 cups frozen cranberries, chop

Servings: persons

2 cups flour
¾ cup sugar
3 teaspoons baking powder
½ teaspoon salt
½ teaspoon cinnamon
¾ teaspoon allspice
⅓ cup vegetable oil
2 large eggs, large
¾ cup canned pumpkin
2 cups frozen cranberries, chop

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.
5
Stir until moistened.
6
Fold in chopped cranberries.
7
Spoon into paper lined muffin cups.
8
Bake at 400 degrees for 15 to 30 minutes.
9
Note: Serve with a glass of low-fat milk for a healthy snack.

617

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups flour, ¾ cup sugar, 3 teaspoons baking powder, ½ teaspoon salt, and more.

Yes, Cranberry Pumpkin Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Pumpkin Muffins

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