Recipe
Side Dish
Cranberry Pumpkin Muffins
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. flour | ||
| ½ c. brown sugar | ||
| 1 tsp. baking soda | ||
| 1 tsp. cinnamon | ||
| ½ tsp. nutmeg | ||
| ½ tsp. salt | ||
| 1 c. pumpkin | ||
| 1 (6 oz) Craisins sweetened dried cranberries, or 2 c. coarsely chopped Ocean Spray fresh or frozen cranberries | ||
| ½ c. oil | ||
| ¼ c. milk | ||
| ¼ c. molasses | ||
| 1 egg |
Directions
- Preheat oven to 350 degrees. Grease muffin tins.
- Combine flour, brown sugar, baking soda, cinnamon, nutmeg and salt in a medium mixing bowl.
- In a separate mixing bowl, combine pumpkin, cranberries, oil, milk, molasses and egg.
- Add liquid ingredients to dry ingredients, mixing just until the dry ingredients are moist.
- Fill each muffin cup two-thirds of the way full with batter.
- Bake at 350 degrees for 30 minutes or until golden brown.
- Remove muffins from tins. Cool on a wire rack.
Nutrition facts
Servings
260 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 20mg
- Sodium: 210mg
- Total Carbohydrates: 41g
- Protein: 3g
Daily Values
0%
Vitamin A 60%
0%
Vitamin C 0%
0%
Iron 10%
0%
Calcium 2%
Recipe Source:
Ocean Spray test kitchen.