Cranberry Pumpkin Muffins
"Vera Knapp, South Dakota."
Original is 20 servings
Ingredients
- Dry
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- Wet
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- Fold
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Nutritional
- Serving Size: 1 (62.9 g)
- Calories 147.9
- Total Fat - 6.2 g
- Saturated Fat - 1.3 g
- Cholesterol - 90.4 mg
- Sodium - 181.6 mg
- Total Carbohydrate - 19.1 g
- Dietary Fiber - 1.9 g
- Sugars - 8.1 g
- Protein - 5 g
- Calcium - 71.2 mg
- Iron - 1.1 mg
- Vitamin C - 1.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees F.
Step 2
Grease muffin cups or use paper liners.
Step 3
Sift flour, baking powder, salt, baking soda, sugar and allspice together twice onto waxed paper.
Step 4
In mixing bowl, put oil, eggs and pumpkin and beat only until blended.
Step 5
Add all the dry ingredients at one time.
Step 6
Stir until mixture is just blended.
Step 7
Fold in cranberries that you have dusted with flour lightly.
Step 8
Spoon batter into muffin cups, pushing dough down to eliminate open spaces.
Step 9
Fill cups two-thirds full.
Step 10
Bake for 20 to 25 minutes.
Tips
No special items needed.
1 Reviews
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