Fresh Cranberry Pumpkin Muffins Recipe

Name: Fresh Cranberry Pumpkin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; 1/2 cup brown sugar; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon salt; 1 cup solid-pack pumpkin; 2 cups fresh cranberries, coarsely chopped (you may use frozen, just do not thaw!); 1/2 cup oil; 1/4 cup 1% low-fat milk (or higher in fat content, but I've found skim does not work well); 1/4 cup molasses; 1 egg

Servings: persons

2 cups flour
1/2 cup brown sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup solid-pack pumpkin
2 cups fresh cranberries, coarsely chopped (you may use frozen, just do not thaw!)
1/2 cup oil
1/4 cup 1% low-fat milk (or higher in fat content, but I've found skim does not work well)
1/4 cup molasses
1 egg

1
Preheat oven to 350F and grease or paper line 12 muffin tins.
2
Combine dry ingredients in a medium mixing bowl.
3
Combine remaining ingredients in a separate mixing bowl.
4
Add the wet ingredients to the dry ingredients, mixing just until the dry ingredients are moist (do not overmix).
5
Fill each muffin cup 2/3rds of the way full with batter.
6
Bake for 30 minutes or until golden brown.
7
Cool slightly before removing from tins to cool on a wire rack.

636

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 12 ingredients. The key ingredients include: 2 cups flour, 1/2 cup brown sugar, 1 teaspoon baking soda, 1 teaspoon cinnamon, and more.

Yes, Fresh 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.

Fresh Cranberry Pumpkin Muffins

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