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Almost Whole Wheat Cranberry Pumpkin Muffins

Almost Whole Wheat Cranberry Pumpkin Muffins

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Submitted by boricua

Almost Whole Wheat Cranberry Pumpkin Muffins recipe

YIELD

24 servings

PREP

15 min

COOK

40 min

READY

55 min

Ingredients

2 473
1 237
1 237
CUP ML SUGAR
2 7.5
TEASPOONS ML CINNAMON
1 5
TEASPOON ML BAKING POWDER
1 5
TEASPOON ML BAKING SODA
¾ 3.8
TEASPOON ML ALLSPICE
½ 2.5
TEASPOON ML SALT
½ 118
CUP ML BUTTER
2 591
CUPS ML PUMPKIN
puree
2 2
LARGE LARGE EGGS
2 473
CUPS ML CRANBERRIES

Directions

Preheat oven to 350℉ (180℃).

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, stirring 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 68g (2.4 oz)
Amount per Serving
Calories 140 29% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 28mg 9%
Sodium 107mg 4%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 9%
Sugars g
Protein 5g
Vitamin A 82% Vitamin C 4%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 
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