Pumpkin Cranberry Muffins
These Pumpkin Cranberry Muffins are the perfect easy snack or dessert! Made with fresh cranberries and pumpkin, these muffins are moist and flavourful!
Servings 24 muffins
- 1 can pureed pumpkin (15 ounce can) NOT pumpkin pie filling
- 4 eggs
- 2 cups white sugar
- 1 cup vegetable oil
- 3 cups all purpose flour
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 cup fresh or frozen cranberries
Preheat your oven to 350 degrees Fahrenheit and prepare muffin tins by lining them with paper liners (24 muffins).
In a large bowl, whisk together the pumpkin puree, eggs, sugar, and vegetable oil until smooth.
Add the flour, baking soda, salt and spices and combine with a rubber spatula until no streaks of flour remain.
Stir in the cranberries gently.
Portion the batter into each of the 24 prepared muffin cups, distributing the batter evenly.
Bake at 350 degrees Fahrenheit for about 25 minutes, or until a toothpick inserted into one of the muffins comes out clean.
Cool on a wire rack in their tins for about 10 minutes before removing them from their tins to cool completely.
These muffins keep for about 4 days in an airtight container at room temperature.
Be sure to use real, pure pumpkin puree for this recipe, and NOT pumpkin pie filling. Pumpkin pie filling contains additives like sugar, etc. and will not work in this recipe.
Serving: 1muffin | Calories: 148kcal | Carbohydrates: 31g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 176mg | Potassium: 67mg | Fiber: 1g | Sugar: 17g | Vitamin A: 2798IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg