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Almost Whole Wheat Cranberry Pumpkin Muffins

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Almost Whole Wheat Cranberry Pumpkin Muffins

Almost Whole Wheat Cranberry Pumpkin Muffins recipe

 

Yield

24 servings

Prep

15 min

Cook

40 min

Ready

55 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 cups all-purpose flour
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1 cup whole-wheat flour
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1 cup sugar
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2 teaspoons cinnamon
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1 teaspoon baking powder
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1 teaspoon baking soda
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¾ teaspoon allspice
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½ teaspoon salt
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½ cup butter
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2 cups pumpkin
puree
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2 large eggs
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2 cups cranberries
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Ingredients

Amount Measure Ingredient Features
473 ml all-purpose flour
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237 ml whole-wheat flour
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237 ml sugar
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7.5 ml cinnamon
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5 ml baking powder
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5 ml baking soda
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3.8 ml allspice
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2.5 ml salt
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118 ml butter
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591 ml pumpkin
puree
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2 large eggs
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473 ml cranberries
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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 14029% 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?
 

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