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Cranberry Pumpkin Muffins

    Home recipe Cranberry Pumpkin Muffins

    Cranberry Pumpkin Muffins

    By Joshua McDonald | Breakfast | Comments are Closed | 20 February, 2017 | 0

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

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    Cranberry Pumpkin Muffins
    Print Recipe
    Servings
    12 servings
    Servings
    12 servings
    Cranberry Pumpkin Muffins
    Print Recipe
    Servings
    12 servings
    Servings
    12 servings
    Ingredients
    • 2 cups flour
    • 3/4 cup sugar
    • 3 tsp baking powder
    • 1/2 tsp salt
    • 1/2 tsp cinnamon
    • 3/4 tsp allspice
    • 1/3 cup vegetable oil
    • 2 large eggs
    • 3/4 cup pumpkin canned
    • 2 cups cranberries fresh or frozen, chopped
    Servings: servings
    Instructions
    1. Preheat oven to 400 degrees.
    2. Sift together dry ingredients (flour through allspice) and set aside.
    3. Beat oil, eggs, and pumpkin together until well blended.
    4. Add the wet ingredients (pumpkin mixture) to the dry ingredients all at once. Stir until moistened.
    5. Fold in chopped cranberries.
    6. Spoon into paper lined muffin cups.
    7. Bake at 400 degrees for 15 to 30 minutes.
    Recipe Notes

    Serve with a glass of low-fat milk for a healthy snack.

    Source: University of Massachusetts, Extension Nutrition Education Program, Pumpkin Post/Banana Beat

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    • Healthy Resources
      • Nutrition Education
      • Physical Activity
      • Smart Shopping
      • Food Safety
      • Healthy Recipes
      • Gardening & Planting
      • Community Involvement
    • Media Publications
      • Magazines
      • Fact Sheets
      • Infographic Sheets
      • Videos
    • News & Events
    • Kidz Korner
      • Become a MyPlate Champion
      • Activity Sheets
      • MyPlate Song
      • Champion Certificate
    • C.H.E.F. Camp 2022
      • C.H.E.F. Camp 2021
    • FAQs
    • About Us
    • Contact
    S.U. Ag Center SNAP-Ed Program