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Cranbery Muffins

Cranberry Pumpkin Muffins

These muffins typically feature a moist and tender texture, making them a perfect choice for breakfast or as a snack.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Dessert
Servings 18 muffins
Calories 211 kcal

Ingredients
  

  • 1/4 c. margarine softened
  • 1 1/4 c. sugar
  • 2 eggs
  • 1 c. canned pumpkin
  • 1 1/2 c. flour
  • 1/4 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ground cloves
  • 1 c. chopped cranberries fresh or frozen
  • 1/2 c. chopped walnuts

Instructions
 

  • Preheat oven to 400°F. Cream together margarine and sugar. Add in eggs, one at a time, and one cup of canned pumpkin.
  • Sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ground cloves. Slowly add to wet ingredients.
  • Fold in chopped fresh or frozen cranberries and chopped walnuts.
  • Spoon the batter into muffin cups, filling close to the top. Bake for 20 to 25 minutes.

Nutrition

Calories: 211kcalCarbohydrates: 36gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.001gCholesterol: 0.01mgSodium: 142mgPotassium: 75mgFiber: 2gSugar: 18gVitamin A: 2173IUVitamin C: 3mgCalcium: 48mgIron: 2mg
Keyword cranberry, muffin, pumpkin
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