Cranberry Pumpkin Muffins

Fall is in the air and pumpkin-flavored goodies are everywhere! Get in on the fun with these tasty, heart-healthy cranberry pumpkin muffins. Add a cup of hot cocoa or warm milk and you have a great snack for those crisp nights.

Servings: 12

Ingredients

2 cups flour
¾ cup sugar
3 teaspoons baking powder
½ teaspoon salt
½ teaspoon cinnamon
¾ teaspoon allspice
1/3 cup vegetable oil
2 large eggs
¾ cup canned pumpkin
2 cups fresh or frozen chopped cranberries

Directions

  1. Preheat the oven to 400 F.
  2. In a bowl, stir together the flour, sugar, baking powder, salt, cinnamon and allspice. Set the ingredients aside.
  3. In a separate bowl, beat the oil, eggs and pumpkin together until they’re well blended.
  4. Add the pumpkin mixture to the dry ingredients you set aside earlier.
  5. Stir the mixture until it’s moistened.
  6. Fold in the cranberries.
  7. Spoon the mixture into paper-lined muffin cups and bake at 400 degrees for 20-25 minutes.

Nutritional information per serving: 200 calories, 7 g total fat, 1 g saturated fat, 35 mg cholesterol, 230 mg sodium, 32 g carbohydrates and 3 g protein

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    Drs. Voelker and Lobosky honored with 2014 Physician Legacy Award

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    Drs. Voelker and Lobosky honored with 2014 Physician Legacy Award

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    Drs. Voelker and Lobosky honored with 2014 Physician Legacy Award

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    Drs. Voelker and Lobosky honored with 2014 Physician Legacy Award

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