Almost Whole Wheat Cranberry Pumpkin Muffins
Almost Whole Wheat Cranberry Pumpkin Muffins recipe
Yield
24 servingsPrep
15 minCook
40 minReady
55 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
whole-wheat flour
|
|
| 1 | cup |
sugar
|
|
| 2 | teaspoons |
cinnamon
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ¾ | teaspoon |
allspice
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
butter
|
|
| 2 | cups |
pumpkin
puree |
|
| 2 | large |
eggs
|
|
| 2 | cups |
cranberries
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
whole-wheat flour
|
|
| 237 | ml |
sugar
|
|
| 7.5 | ml |
cinnamon
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 3.8 | ml |
allspice
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
butter
|
|
| 591 | ml |
pumpkin
puree |
|
| 2 | large |
eggs
|
|
| 473 | 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.
