Cranberry Pumpkin Muffins

 

Cranberry Pumpkin Muffins

USDA Mixing Bowl

Enjoy these delicious, fragrant muffins any time of year using canned pumpkin and frozen cranberries.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 12

Calories 200 kcal

Ingredients

  

• 2 cups cranberries (fresh or frozen)
• 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 canola oil
• 2 eggs
• 3/4 cup canned pumpkin

Instructions

 

• Preheat oven to 400 degrees. Wash and chop cranberries, set aside.
• Sift together dry ingredients (flour through allspice) and set aside.
• In a separate bowl, beat oil, eggs and pumpkin together until well blended.
• Add the wet ingredients (pumpkin mixture) to the dry ingredients all at one. Stir just until moistened. Do not over mix.
• Fold in chopped cranberries.
• Spoon into 12 paper lined muffin cups.
• Bake at 400 degrees for 15 to 20 minutes.

Notes

Smart Shopping Tips

• Cranberries can be purchased in season and frozen for later use. Store in plastic bags labeled with the date for up to a year.
• Berries should be sorted and washed before use. Discard shriveled, mushy or discolored berries.
• Be sure to choose canned pumpkin and not pumpkin pie filling, which is seasoned and sweetened.

Cooking & Serving Tips:

• Instead of cinnamon and allspice, try an apple pie spice or pumpkin pie spice blend.
• Add some chopped nuts for protein and crunch.
• Thaw and drain frozen cranberries before using.
• Make a double batch and freeze some for breakfast on the go.