Pumpkin Cranberry Muffins Recipe

Name: Pumpkin Cranberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking soda; ¾ teaspoon ginger; ½ teaspoon baking powder; ½ teaspoon cinnamon; ¼ teaspoon salt; ⅛ teaspoon clove; 1 cup granulated sugar; 1 cup canned pumpkin; ½ cup low-fat buttermilk; ¼ cup light brown sugar, packed; 2 tablespoons canola oil; 1 large egg; ⅔ cup craisins; cooking spray

Servings: persons

1 ½ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon ginger
½ teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon salt
⅛ teaspoon clove
1 cup granulated sugar
1 cup canned pumpkin
½ cup low-fat buttermilk
¼ cup light brown sugar, packed
2 tablespoons canola oil
1 large egg
⅔ cup craisins
cooking spray

1
Preheat oven to 375 degrees.
2
Combine flour, baking soda, and next 5 ingredients (through cloves) in a large bowl with a whisk.
3
Combine granulated sugar and next 5 ingredients (through egg) in another large bowl.
4
Beat with a mixer at medium speed until well blended, about 3 minutes.
5
Add flour mixture to sugar mixture.
6
Beat at low speed until just combined.
7
Fold in Craisins.
8
Place 12 paper muffin cup liners in muffin cups.
9
Coat liners with cooking spray.
10
Spoon batter into prepared cups.
11
Bake for 25 minutes or until muffins spring back when touched lightly in center.
12
Remove muffins from pan immediately and place on a wire rack.

718

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 15 ingredients. The key ingredients include: 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ¾ teaspoon ginger, ½ teaspoon baking powder, and more.

Yes, 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.

Pumpkin Cranberry Muffins

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