Pumpkin Cranberry Muffins

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

Difficulty: Easy - for beginners
Serves:

Preparation time:
Cooking time:

Dietary guidance: v n 

Tags: snack ยท

Ingredients

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

Method

1. Preheat oven to 350 degrees F.
2. Coat a muffin pan with nonstick cooking spray.
3. In a large bowl, combine flour, sugar, baking soda, salt, cinnamon, ginger and nutmeg. Mix together.
4. In another bowl, combine pumpkin, beaten egg, oil and milk.
5. Make a well in the dry ingredients bowl; then add pumpkin mixture and stir until just combined.
6. Fold in chopped cranberries.
7. Fill muffin cups and bake for 22-25 minutes or until a toothpick inserted in the middle comes out clean.
8. Cool on wire rack & enjoy!

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