Healthy Pumpkin Cranberry Muffins

Healthy Pumpkin Cranberry Muffins

19 Reviews 4 Pics
  • Prep

    25 m
  • Cook

    25 m
  • Ready In

    55 m
simplytater
Recipe by  simplytater

“Don't let the long ingredient list fool you - easy to prepare, whole grain, low-fat, and delicious!”

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Ingredients

Adjust Servings

Original recipe yields 1 dozen cupcakes

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
  2. Stir milk and vinegar together in a small bowl.
  3. Mix whole wheat flour, all-purpose flour, oats, baking soda, ginger, baking powder, cinnamon, nutmeg, and salt in a large bowl.
  4. Whisk pumpkin, brown sugar, white sugar, vegetable oil, and egg together in a separate bowl; beat in milk mixture until smooth. Stir flour mixture into pumpkin mixture until just combined. Fold in fresh and dried cranberries. Spoon batter into the prepared muffin cups.
  5. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool muffins in the pan for 5 minutes before removing to wire rack to cool completely.

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Reviews (19)

Rate This Recipe
AuntE
22

AuntE

I substituted coconut flour/almond meal flour for the AP flour. I also sub'd applesauce/coconut oil for the veg. oil. Instead of muffins I put in 7x10 pan and sprinkled coconut on the top. Delicious and good for you.

Marge
14

Marge

I used all whole wheat flour, and old fashioned oats (not quick oats) and they were still delicious. You wouldn't know the recipe was 'healthy!'

Audrey
12

Audrey

Yum! I substituted extra whole wheat flour for the all purpose flour. I live at high altitude but these turned out perfect, so moist and flavorful, not dense at all. I will definitely bake these again.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 149 cal
  • 7%
  • Fat
  • 3.4 g
  • 5%
  • Carbs
  • 28.1 g
  • 9%
  • Protein
  • 2.8 g
  • 6%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 236 mg
  • 9%

Based on a 2,000 calorie diet

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