Cranberry Pumpkin Muffins

Name: Cranberry Pumpkin Muffins
Yield: 12 servings
Ingredients: 2 cups flour; 3/4 cup sugar; 3 teaspoons baking powder; 1/2 teaspoon salt; 1/2 teaspoon cinnamon; 3/4 teaspoon allspice; 1/3 cup vegetable oil (or cooking oil of choice); 2 eggs; 3/4 cup pumpkin (canned); 2 cups fresh or frozen cranberries ( chopped)

Source: Pumpkin Post and Banana Beat Newsletters University of Massachusetts Extension Nutrition Education Program

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-11.

Enjoy these delicious muffins for breakfast anytime of the year using canned pumpkin and frozen cranberries.

Makes

12 servings

Ingredients

2 cups flour
3/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 teaspoon allspice
1/3 cup vegetable oil (or cooking oil of choice)
2 eggs
3/4 cup pumpkin (canned)
2 cups fresh or frozen cranberries ( chopped)

Directions

Wash hands with soap and water.
Preheat oven to 400 °F.
Sift together dry ingredients (flour through allspice) and set aside.
Beat oil, eggs, and pumpkin together until well blended.
Add the wet ingredients (pumpkin mixture) to the dry ingredients all at once. Stir until moistened.
Fold in chopped cranberries.
Spoon into paper lined muffin cups.

Notes

Serve with a glass of low-fat milk for a healthy snack. Learn more about: Pumpkin Cranberries

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.