Cranberry Pumpkin Muffins

Source: USDA Mixing Bowl

Serving size: 1 muffin, makes 12 muffins or about 35 mini-muffins

Not your average muffin, these treats are loaded with pumpkin and cranberries.

View Nutrition Facts

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 egg, large (large)

3/4 cup pumpkin (canned)

2 cups cranberries (fresh or frozen chopped)

Materials

Large mixing bowl Medium mixing bowl Rubber spatula Flour sifter (optional) Measuring cup Measuring spoons Muffin pan Paper muffin cup liners Can opener Food processor or chopping knife

Instructions

1. Preheat oven to 400 degrees.

2. Sift together dry ingredients (flour through allspice) and set aside.

3. Beat oil, eggs, and pumpkin together until well blended.

4. Add the wet ingredients (pumpkin mixture) to the dry ingredients all at once. Stir until moistened.

5. Fold in chopped cranberries.

6. Spoon into paper lined muffin cups.

7. Bake at 400 degrees for 15 to 30 minutes.

Notes

Swap regular flour for whole-wheat flour to increase your daily intake of whole grains!