Rating: 4.5 stars 4.5
113 Ratings
  • 5 star values: 73
  • 4 star values: 34
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1

The delicate pumpkin flavor of these muffins is enhanced with tart, juicy cranberries. I sometimes dust the tops with powdered sugar for added sweetness. --Sue Ross, Casa Grande, Arizona

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, combine the first four ingredients. In a mixing bowl, beat the eggs and sugar; add the pumpkin and oil and mix well. Stir into the dry ingredients just until moistened. Fold in the cranberries. Fill foil-or paper-lined muffin cups three-fourths full. Bake at 400 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

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Nutrition Facts

160 calories; protein 1.9g; carbohydrates 27.1g; fat 5.2g; cholesterol 15.5mg; sodium 123.8mg. Full Nutrition
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