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Three pumpkin cranberry muffins served on a leaf shaped plate.

Pumpkin Cranberry Muffins

Arlene Mobley - Flour On My Face
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.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Breakfast
Cuisine American
Servings 16 muffins
Calories 187 kcal

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
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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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