Cranberry Pumpkin Muffins
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Ingredients
- 2 cups flour
- 3/4 cup sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 3/4 teaspoon allspice
- 1/3 cup vegetable oil
- 2 eggs (large)
- 3/4 cup pumpkin (canned)
- 2 cups cranberries (fresh or frozen chopped)
Instructions
- Wash hands with soap and water.
- Preheat oven to 400 °F.
- Sift together dry ingredients (flour through allspice) and set aside.
- Beat oil, eggs, and pumpkin together until well blended.
- Add the wet ingredients (pumpkin mixture) to the dry ingredients all at once. Stir until moistened.
- Fold in chopped cranberries.
- Spoon into paper lined muffin cups.
Nutrition
| Calories | 203 |
|---|---|
| Protein | 3 g |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Cholesterol | 31 mg |
| Sodium | 255 mg |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Pumpkin Post and Banana Beat Newsletters University of Massachusetts Extension Nutrition Education Program