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My review
Cranberry Pumpkin Muffins
iamblessedx7
"I have been making these for years. I used to make them in bread form, but having 7 children it was just easier to dole out a muffin than cut up the messy loaf. I also began giving these out as Christmas food gifts. This was requested by my 17-year-old son for our dessert we have to bring to his football banquet. My 21-year-old daughter who moved to Ogden, Utah with her husband and 2 kids wants to make these muffins for her in-laws who will be spending the Thanksgiving holidays with them."
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Ingredients
30 m servings 166 calsOriginal recipe yields 24 servings (24 muffins)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Beat eggs, sugar, pumpkin, corn oil, and orange zest in a small mixing bowl until smooth.
- Mix flour, pumpkin pie spice, baking soda, and salt in a large mixing bowl with a fork. Make a well in the center of the flour mixture. Pour pumpkin mixture into the well; stir until the dry mixture is just moistened into a batter. Fold cranberries into the batter.
- Scoop batter into prepared muffin cups.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.
Nutrition Facts
Per Serving: 166 calories; 5.1 g fat; 28.6 g carbohydrates; 2 g protein; 14 mg cholesterol; 131 mg sodium. Full nutrition
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Reviews
Read all reviews 3139 Ratings
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Most helpful positive review
10/27/2012
I cut the amount of oil back and added in additional pumpkin puree. I also didn't want to mess around with cutting a bunch of cranberries in half, I just threw them in the food processor and pul...
Most helpful critical review
11/24/2017
I wish I'd thought of applesauce, but I didn't, I think the oil made the muffins 'heavy'. I had trouble getting all that oil mixed evenly into the batter. They were very sweet, one muffin was a...
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10/27/2012
I cut the amount of oil back and added in additional pumpkin puree. I also didn't want to mess around with cutting a bunch of cranberries in half, I just threw them in the food processor and pul...
10/31/2012
These muffins have great flavors...you can taste the pumpkin, orange, and cranberries in each bite. I didn't have fresh cranberries, so I used chopped dried cranberries and it came out great (~...
12/27/2012
Awesome recipe! Interesting mix of flavors- I made it a bit healthier by subbing the oil with applesauce and a I used a full can of pumpkin. It was VERY moist! Also, as someone else suggested I ...
11/20/2012
These are awesome! I replaced 1/2 cup of white flour with 1/2 cup of wheat flour because I used an entire 15 oz can of pumpkin instead of 8 oz. Also, I only used 1/4 cup of olive oil. Also add...
12/23/2012
I made these muffins with a few alterations. I used melted butter rather than oil, and used less than 1/2 c. so that I could use more pumpkin. I only used one egg (I was short) and reserved a Tb...
11/19/2014
I am a new cook , and these turned out perfect . I cut the sugar in half as I am diabetic and dieting . Do not have to feel guilty eating one of these . Key word is just one . They are sooooo da...
1/26/2014
These muffins didn't rise well for me, but the taste completely made up for it. The blend of flavors is delicious and the cranberry flavor really pops! Will definitely make these again.