Healthy Pumpkin Cranberry Muffins – a delicious recipe with milk, white vinegar, whole wheat flour, all-purpose, cooking oats, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
2
Stir milk and vinegar together in a small bowl.
3
Mix whole wheat flour, all-purpose flour, oats, baking soda, ginger, baking powder, cinnamon, nutmeg, and salt in a large bowl.
4
Whisk pumpkin, brown sugar, white sugar, vegetable oil, and egg together in a separate bowl; beat in milk mixture until smooth. Stir flour mixture into pumpkin mixture until just combined. Fold in fresh and dried cranberries. Spoon batter into the prepared muffin cups.
5
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool muffins in the pan for 5 minutes before removing to wire rack to cool completely.
426
kcal
Calories
12
g
Fat
72
g
Carbs
10
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 18 ingredients. The key ingredients include: 1/2 cup milk, 1 1/2 teaspoons white vinegar, 1/2 cup whole wheat flour, 1/2 cup all-purpose flour, and more.
Yes, Healthy Pumpkin Cranberry 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.
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