Cranberry pumpkin muffins

2/6/2019

Autumn staples combine into a healthy and delicious breakfast treat.
 

Ingredients

  • 2 cups flour
  • ¾ cup sugar
  • 3 tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. cinnamon
  • ¾ tsp. allspice
  • ⅓ cup vegetable oil
  • 2 large egg
  • ¾ cup canned pumpkin
  • 2 cups fresh or frozen chopped cranberries

Instructions 

  • Preheat oven to 400 degrees.
  • Sift together dry ingredients (flour through allspice) and set aside.
  • Beat oil, eggs, and pumpkin together until well blended.
  • Add the wet ingredients (pumpkin mixture) to the dry ingredients all at once. Stir until moistened.
  • Fold in chopped cranberries.
  • Spoon into paper-lined muffin cups.
  • Bake at 400 degrees for 20 to 25 minutes.
 
Makes 12 servings: Each muffin contains about 200 calories, 7 g total fat, 1 g saturated fat, 35 mg cholesterol, 230 mg sodium, 32 g carbohydrates, and 3 g protein.

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