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    You are in: Home / Recipes / Pumpkin-Cranberry Muffins Recipe
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    Pumpkin-Cranberry Muffins

    Average Rating:

     5 Total Reviews

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    • on February 16, 2010

      Nice moist muffins that are full of flavor! They are dense in texture but that makes them perfect with a cup of coffee! Loved the blend of the pumpkin flavor with the dried cranberries. I used a cinnamon/sugar mix for the topping of the muffins. I did omit the nuts as a personal preference. Made for the special event in Healthy Choices tag game.

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    • on March 27, 2011

      I made this with the following modifications: whole wheat pastry flour instead of all-purpose; 1/2 cup maple syrup and 1/4 cup brown sugar instead of 3/4 cup granulated; 1 cup dried cranberries soaked in boiling water (to make them less chewy) instead of 1 1/2; omitted the nuts. I topped them with a simple streusel (flour, brown sugar, butter, oats). They were moist, light, and flavorful. I let them rise for a few minutes in the cups before putting in the oven and they were not very dense.

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    • on October 20, 2010

      Really really really good - just pulled them out of the oven and tried one, the perfect treat for a cool fall afternoon! Loving the pecans...

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    • on December 11, 2009

      These muffins are loaded with yummy cranberries. These aren't a fluffy muffin - I think the pumpkin makes them a bit heavier. I subbed some splenda in place of some of the sugar (about half and half) and used the turbinado sugar on the tops, which gives them a nice sweet crisp bite.

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    • on November 08, 2009

      These are some yummy muffins! I bought a very large squash and my husband peeled and baked it, and I pureed and bagged it for the freezer. I had 1 cup leftover and went looking for a recipe in which I could use it. I used white wheat flour and egg beaters, and left out the nuts. This makes a very thick batter; much thicker than my usual muffin dough. But it made a good dense and sweet muffin. Thanks for posting.

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    Pumpkin Cranberry Muffins. Recipe by Kittencalskitchen

    Pumpkin Cranberry Muffins

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    Nutritional Facts for Pumpkin-Cranberry Muffins

    Serving Size: 1 (94 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 261.8
     
    Calories from Fat 120
    46%
    Total Fat 13.4 g
    20%
    Saturated Fat 1.7 g
    8%
    Cholesterol 31.0 mg
    10%
    Sodium 201.0 mg
    8%
    Total Carbohydrate 32.7 g
    10%
    Dietary Fiber 2.2 g
    9%
    Sugars 13.9 g
    55%
    Protein 3.9 g
    7%
    Detailed Nutrition Values About Nutrition Info
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