Pumpkin Cranberry Muffins
Pumpkin Cranberry Muffins are perfect when you want a sweet little snack during the day. Or you could start the morning off with a pumpkin muffin and your cup of coffee.Pumpkin Cranberry Muffins are moist and delicious.
Ingredients
- 1 ½ cup unbleached all purpose flour
- 1 cup sugar
- 1 ½ teaspoon baking soda
- 1 ¼ teaspoon pumpkin pie spice
- ¾ cup reduced sugar dried cranberries
- 1 large egg
- ¾ cup canned pumpkin (not pumpkin pie filling)
- ½ cup vegetable oil
- ½ cup evaporated milk
- ½ cup hot tap water
Instructions
- Preheat oven to 375 F. and line a cupcake pan with cupcake papers.
- In a large bowl or the bowl of a stand mixer measure the first 4 ingredients (dry ingredients) and mix on low to combine.
- Add the dried cranberries to the dry ingredients and toss well to coat with the flour mixture.
- In a separate small bowl lightly beat the egg and add the remaining ingredients. Mix well to combine.
- Mix the wet ingredients into the dry ingredients until just moistened, about 1 minute.
- Fill each cupcake well ¾ of the way full.
- Bake in the preheated oven for 18 to 20 minutes.
- Remove from oven and cool on a baking rack.
- Store in an air tight container.
Nutrition
Serving: 1MuffinCalories: 187kcalCarbohydrates: 28gProtein: 2gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 14mgSodium: 117mgPotassium: 68mgFiber: 1gSugar: 17gVitamin A: 1824IUVitamin C: 1mgCalcium: 29mgIron: 1mg
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