Cranberry-Pumpkin Muffins

70 minutes Prep: 30 minutes Cook: 40 minutes

841 calories per serving view nutrition facts

24 muffins suggest servings

Be the first to add a photo of this recipe!

Ingredients

2	cups	flour, all-purpose
1	cup	whole wheat flour
1	cup	sugar
1 1/2	teaspoons	cinnamon
1	teaspoon	baking powder
1	teaspoon	baking soda
3/4	teaspoon	allspice
1/2	teaspoon	salt
1/2	cup	butter
2 1/2	cups	pumpkin (canned)	thick
2	large	eggs
2	cups	cranberries	cleaned and halved

Directions

Preheat oven to 350.

In a large bowl, combine the flours, sugar, cinnamon, baking powder, baking soda, allspice, and salt.

Stir the ingredients to mix them well.

Add the butter, pumpkin, and eggs, strring the ingredients until they are just moist.

Stir in the cranberries.

Spoon the batter into 24 greased muffin cups.

Place the muffin tins in the hot oven.

Bake for 40 min. or until tester inserted in center comes out clean.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 407g

Amount per Serving

Calories 841 29% of calories from fat

	% Daily Value*
Total Fat 27.0g	42%
Saturated Fat 16.0g	79%
Trans Fat 0.0g
Cholesterol 167mg	56%
Sodium 642mg	27%
Total Carbohydrate 140.0g	47%
Dietary Fiber 13.0g	51%
Sugars 58.0g
Protein 16.0g	32%

Vitamin A	494%		Vitamin C	23%
Calcium	12%		Iron	40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Fish: Page 4

Last Recipes Viewed

Recipe Bite

About Laurie

by Laurie

Laurie resides in Guelph, Ontario, Canada. With Italian roots, her love for cooking traces to hours spent in the kitchen with her family,...

Member Review

Shrimp Paesano

Being a long time San Antonio resident, I remember two legends from the 70's: one that Paesano's owner divorced his wife and she broadcast the recipe all over town, and another that a disgruntled busboy spread the recipe around after he'd been fired. Regardless of how it came to be public, shrimp paesano is my family's all time favorite delicacy and I'm the only one who knows how to make it for them. The delicate but rich lemon butter sauce is always mopped up with crusty Italian bread, leaving the dinner plates clean as a whistle. I splurge and get the #10 sized Gulf shrimp (10 to a pound), so fresh they have no odor whatsoever. I allow six big shrimp per person and even that leaves them wanting more. I plan to prepare it for my sister's 61st birthday next weekend, and I'll probably serve it with a simple angel hair pasta with garlic butter, and fresh spinach and basil leaves sauteed in a dash of extra virgin olive oil with tiny cubes of prosciutto,minced garlic, pine nuts, a splash of balsamic and a little nutmeg for sweetness. Dessert will be Italian Cream Cake, since it's a birthday, and with that I'll serve Italian roast cafe con leche with foam. No amuse bouche this time- as it is we'll all gain 5 pounds with this dinner. :)

Reviewed by KarenZipdrive