Pumpkin Cranberry Muffins

Name: Pumpkin Cranberry Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 dozen
Ingredients: 2-1/4 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon pumpkin pie spice; 1/2 teaspoon salt; 2 large eggs; 2 cups sugar; 1 cup canned pumpkin; 1/2 cup canola oil; 1 cup fresh or frozen cranberries, chopped

Total Time Prep/Total Time: 30 min.

Yield 2 dozen

Test Kitchen Approved

These pumpkin cranberry muffins are so good that I’ll sometimes double the batch just to stretch them a little further. Bonus: They freeze beautifully!

Ingredients

2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
2 large eggs
2 cups sugar
1 cup canned pumpkin
1/2 cup canola oil
1 cup fresh or frozen cranberries, chopped

Directions

Preheat oven to 400°. In a bowl, combine the first 4 ingredients. In a bowl, beat the eggs and sugar; add the pumpkin and oil and mix well. Stir into the dry ingredients just until moistened. Fold in the cranberries.
Fill foil- or paper-lined muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts

1 each: 159 calories, 5g fat (1g saturated fat), 18mg cholesterol, 108mg sodium, 27g carbohydrate (17g sugars, 1g fiber), 2g protein.

Tart, juicy cranberries enhance the delicate pumpkin flavor of these muffins. Sometimes I dust the tops with powdered sugar to add a little sweetness. —Sue Ross, Casa Grande, Arizona

Recipe Creator