Cranberry Pumpkin Muffins
These Cranberry Pumpkin Muffins are easy to make ahead and freeze. Made with pumpkin, cranberries, warm fall spices, and ready in 30 minutes.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½l teaspoon salt
- 2 large eggs
- 1 cup sugar
- 1 cup canned pumpkin
- ½ cup vegetable oil
- 1 teaspoon vanilla
- ½ cup fresh or frozen cranberries, chopped
- ½ cup dried cranberries
Instructions
- In a large bowl, combine the first four ingredients. In a separate bowl, beat the eggs and sugar; add the pumpkin, oil, and vanilla and mix well.
- Stir into the dry ingredients just until moistened. Fold in the fresh and dried cranberries.
- Fill paper-lined muffin cups three-fourths full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing from pans to wire racks.
- Follow freezer directions if freezing.
Notes
Reposted from Oct. 2018.
Nutrition Facts
Calories: 268kcal, Carbohydrates: 41g, Protein: 4g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 31mg, Sodium: 202mg, Potassium: 86mg, Fiber: 2g, Sugar: 21g, Vitamin A: 3225IU, Vitamin C: 1mg, Calcium: 16mg, Iron: 2mg