HEALTHY PUMPKIN CRANBERRY MUFFINS
Don't let the long ingredient list fool you - easy to prepare, whole grain, low-fat, and delicious!
Provided by simplytater
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 55m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
- Stir milk and vinegar together in a small bowl.
- Mix whole wheat flour, all-purpose flour, oats, baking soda, ginger, baking powder, cinnamon, nutmeg, and salt in a large bowl.
- Whisk pumpkin, brown sugar, white sugar, vegetable oil, and egg together in a separate bowl; beat in milk mixture until smooth. Stir flour mixture into pumpkin mixture until just combined. Fold in fresh and dried cranberries. Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool muffins in the pan for 5 minutes before removing to wire rack to cool completely.
Nutrition Facts : Calories 148.6 calories, Carbohydrate 28.1 g, Cholesterol 16.3 mg, Fat 3.4 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 236.1 mg, Sugar 16.1 g
PUMPKIN-CRANBERRY MUFFINS
Brighten breakfast-or mid-afternoon, for that matter-with these pumpkin muffins filled with dried cranberries and chopped pecans. Ginger and cinnamon add delicious warmth and depth.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Grease 12 regular-size muffin cups with shortening or line with paper baking cups.
- In large bowl, mix flour, sugar, baking powder, cinnamon, ginger and salt. Stir in pumpkin, oil, eggs, cranberries and pecans just until moistened. Divide batter evenly among muffin cups. Sprinkle coarse sugar evenly over batter in each cup.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan to cooling rack. Serve warm.
Nutrition Facts : Calories 300, Carbohydrate 40 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Muffin, Sodium 180 mg, Sugar 21 g, TransFat 0 g
CRANBERRY PUMPKIN SEED MUFFINS
Make and share this Cranberry Pumpkin Seed Muffins recipe from Food.com.
Provided by dicentra
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Line muffin pan with 12 paper liners.
- In medium bowl, combine dry ingredients.
- In large bowl, combine milk, butter, honey, eggs and orange zest. Fold into flour. Stir in cranberries.
- Divide batter among 12 muffin cups. Bake 25-30 minutes.
Nutrition Facts : Calories 172.4, Fat 5.9, SaturatedFat 3.2, Cholesterol 58.6, Sodium 313.8, Carbohydrate 25.4, Fiber 1.2, Sugar 6.2, Protein 4.8
CRANBERRY PUMPKIN MUFFINS
These yummy pumpkin muffins are perfect for the Thanksgiving table! Substitute toasted pumpkin seeds or dried cherries for the cranberries, if you wish.
Provided by Robin L.
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease or place paper muffin cups in a 12 cup muffin tin.
- Mix the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together in a mixing bowl.
- Beat the canned pumpkin, eggs, butter, buttermilk, and vanilla together in another large mixing bowl. Gradually beat in the flour mixture until well blended. Stir in the dried cranberries until evenly blended. Spoon batter into muffin tins about 3/4 full.
- Bake in preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes. 3 minutes before turning out from pan. Serve warm or at room temperature.
Nutrition Facts : Calories 253 calories, Carbohydrate 40.2 g, Cholesterol 51.5 mg, Fat 8.8 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 5.2 g, Sodium 329.5 mg, Sugar 22.3 g
CRANBERRY SEED MUFFINS
Make and share this Cranberry Seed Muffins recipe from Food.com.
Provided by Chef mariajane
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 18
Steps:
- In large bowl, whisk together all-purpose and whole wheat flours, oat bran, baking powder, baking soda, and salt; whisk in sunflower and pumpkin seeds.
- In separate bowl, whisk granulated sugar, brown sugar and orange rind; whisk in eggs and buttermilk. Whisk in butter until combined; stir in flour mixture in 2 additions just until combined. Stir in cranberries. Spoon into 12 greased muffin cups.
- TOPPPING: Sprinkle with oat bran, sunflower seeds, and pumpkin seeds.
- Bake in 375F oven until cake tester inserted in center comes out clean, about 25 minutes. Let cool in pan on rack.
Nutrition Facts : Calories 337.5, Fat 15.3, SaturatedFat 6.2, Cholesterol 56.7, Sodium 240.3, Carbohydrate 45.6, Fiber 3.9, Sugar 19.3, Protein 8.8
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