My husband loves these. I added 1/3 fresh cranberrries to the dried ones, and it makes them a little less sweet. However, I've made them 3 or 4 times, and my batter always comes out soupy, like a cake batter. I have ended up adding half a cup of flour to make it more of a muffin consistency. I like the spices the way they are, and I use fresh (cooked) squash which I drain before adding. I also don't chop up the dried cranberries---why bother?
Pumpkin-Cranberry Muffins
Beau Gustafson; Katie Stoddard
Canned pumpkin offers the same health benefits as fresh, but is a little more convenient. It contributes both color and moistness to these fruit-filled muffins.
Yield: 1 dozen (serving size: 1 muffin)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 199
- Calories from fat: 14%
- Fat: 3.2g
- Saturated fat: 0.4g
- Monounsaturated fat: 1.6g
- Polyunsaturated fat: 0.9g
- Protein: 2.8g
- Carbohydrate: 41.1g
- Fiber: 1.5g
- Cholesterol: 18mg
- Iron: 1.3mg
- Sodium: 195mg
- Calcium: 38mg
Ingredients
- 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
- 1 teaspoon baking soda
- 3/4 teaspoon ground ginger
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground cloves
- 1 cup granulated sugar
- 1 cup canned pumpkin
- 1/2 cup low-fat buttermilk
- 1/4 cup packed light brown sugar
- 2 tablespoons canola oil
- 1 large egg
- 2/3 cup sweetened dried cranberries, chopped (such as Craisins)
- Cooking spray
Preparation
- Preheat oven to 375°.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients (though cloves); stir well with a whisk.
- Combine granulated sugar and next 5 ingredients (through egg) in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.
- Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.
Note:
This recipe doubles easily to feed a crowd. These are best warm, but you can make ahead to jump-start holiday cooking. Bake up to one month in advance, and place in a heavy-duty zip-top plastic bag. Let the muffins thaw at room temperature, and then microwave at MEDIUM-HIGH about 30 seconds to heat through.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Pumpkin-Cranberry Muffins Recipe at a Glance
- COURSE: Breads, Breakfast/Brunch, Snacks
- CONVENIENCE: Freezable, Gifts, Kid-Friendly, Make-Ahead
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat
- COOKING METHOD: Bake
- PUBLICATION: Cooking Light
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