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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
Cook Time 20 minutes
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.