Cranberry Pumpkin Muffins
Makes 12 Servings
Cranberry Pumpkin Muffins

Enjoy these delicious muffins for breakfast anytime of the year using canned pumpkin and frozen cranberries!


  • 2 cup flour
  • 3/4 cup of sugar
  • 3 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 teaspoon allspice
  • 1/3 cup vegetable oil
  • 2 egg, large (large)
  • 3/4 cup pumpkin (canned)
  • 2 cup cranberries (fresh or frozen chopped)
Serving Size: 1 muffin, 1/12 of recipe (82g)
Total Fat7 g
Saturated Fat1 g
Monounsaturated Fat3 g
Polyunsaturated Fat3 g
Linoleic Acid3 g
a-Linolenic Acid0 g
Omega 3 – EPA0 mg
Omega 3 – DHA5 mg
Cholesterol31 mg
Total Carbohydrate32 g
Dietary Fiber2 g
Total Sugars14 g
Added Sugars12 g
Protein3 g
Calcium83 mg
Potassium82 mg
Sodium255 mg
Copper65 mcg
Iron2 mg
Magnesium11 mg
Phosphorus72 mg
Selenium10 mcg
Zinc0 mg
Vitamin A133 mcg RAE
Vitamin B60 mg
Vitamin B120 mcg
Vitamin C3 mg
Vitamin D0 mcg
Vitamin E1 mg
Vitamin K10 mcg
Folate66 mcg DFE
Thiamin0 mg
Riboflavin0 mg
Niacin1 mg
Choline29 mg
Note: only nutrients that are available will show on this display


  1. Preheat oven to 400 degrees Fahrenheit.
  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 Fahrenheit for 15 to 30 minutes.

Source: U.S. Department of Agriculture, ChooseMyPlate, recipes/cranberry pumpkin muffins

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