Cranberry Pumpkin Muffins


1 cup white flour

1 cup whole-wheat flour

3/4 cup sugar

3 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon allspice

1/3 cup applesauce

2 eggs

3/4 cup canned pumpkin

2 cups fresh or frozen cranberries, chopped

  1. Preheat oven to 400 °F.
  2. Sift together dry ingredients and set aside.
  3. Beat applesauce, eggs and pumpkin until well blended.
  4. Add the wet ingredients to the dry all at once. Stir just until moistened.
  5. Fold in chopped cranberries.
  6. Spoon into 12 greased and paper-lined muffin cups or muffin tins.
  7. Bake for 15-20 minutes.
  • Pumpkin is rich in vitamin A and cranberries are rich in vitamin C. 
  • Try dried cranberries instead of fresh or frozen.
Nutrition Facts: 

Serving size: 1 muffin

Calories: 150

Fruits and Vegetables: 1/4 cup

Fat: 1 g

Fiber: 3 g

Sodium: 200 mg


This material was developed by the UMass Extension Nutrition Education Program.

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