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Pumpkin Cranberry Muffins

User Rating 5 Star Rating (5 Reviews)

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Low Fat Pumpkin Cranberry Muffins

Low Fat Pumpkin Cranberry Muffins

Fiona Haynes
Not too sweet, these delicious pumpkin and cranberry muffins would make a great snack or brunch offering. They're best served warm, and they also freeze well.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients:

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1 cup pumpkin puree
  • 1 large egg, lightly beaten
  • 1/4 cup canola oil
  • 1 cup nonfat milk
  • 1 cup fresh cranberries, chopped

Preparation:

Preheat oven to 350 degrees. Coat a muffin pan with nonstick cooking spray. In a large bowl, combine flour, sugar, baking soda, salt, cinnamon, ginger and nutmeg. Combine pumpkin, beaten egg, oil and milk in a medium bowl. Make a well in dry ingredients; add pumpkin mixture and stir until just combined. Fold in chopped cranberries. Fill muffin cups and bake for 22-25 minutes.

Makes 12 muffins

Per Muffin: Calories 193, Calories from Fat 48, Total Fat 5.2g (sat 0.4g), Cholesterol 18mg, Sodium 171mg, Carbohydrate 32.6, Fiber 1.7g, Protein 3.6g

User Reviews

Reviews for this section have been closed.

 5 out of 5
Great recipe, Member CarolVachon

These pumpkin cranberry muffins are terrific. I substituted 1/2 cup of flour with whole wheat flour and held back on a few tablespoons of the sugar so that I could sprinkle large sugar crystals on top prior to baking. I'll definitely make this again

10 out of 11 people found this helpful.

See all 5 reviews

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